Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Filling
Rolls
Salsa verde
How it's done
Aubergines
Salt the aubergines and leave to sit for approx. 30 mins. Dab the aubergines dry, brush both sides with oil. Fry the aubergines in a grill pan over a medium heat for approx. 3 mins. on each side, then remove and allow to cool. Set aside 20 attractive, equally sized aubergine slices, finely chop the remaining pieces (trimmings and small slices).
Filling
Combine the ricotta, chopped aubergine, Parmesan, olives, tomatoes, and lemon zest, season.
Rolls
Lay out cling film on the work surface. Place approx. 5 slices of aubergine on top of one another, overlapping significantly to form four rectangles. Distribute the filling in the centre of the overlapping aubergine slices, roll up the slices using the cling film and chill, wrapped in the film, for approx. 20 minutes.
Salsa verde
Puree the bread in a food processor along with all the other ingredients up to and including the water until smooth, season. Spread the sauce on the plates. Remove the aubergine rolls from the foil, arrange on top.
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