Aubergine involtini

Name: Aubergine involtini
Prep time: 15 min
Total time: 35 min
Yield: 16
Ingredients: 150 g cream cheese; 1 aubergines; 80 g dried tomatoes; 60 g rocket; 2 tbsp olive oil; a little pepper; ¼ tsp salt

Aperitif fingerfood vegetable dishes summer

Total: 35 min. | Active: 15 min.

vegetarian, gluten-free, Low Carb

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Ingredients

for 16 pieces

Aubergines
1	aubergine (approx. 350 g), cut lengthwise into slices approx. 3 mm thick
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

Filling
150 g	cream cheese
50 g	rocket
80 g	dried tomatoes, halved lengthwise

How it's done

Aubergines

Place the aubergine slices on a baking tray lined with baking paper, brush both sides with a little oil, season.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the aubergine slices and allow to cool a little.

Filling

Spread 2 tsp of cream cheese onto each of the aubergine slices, arrange the rocket and tomato on top, roll up.

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