for 12 pieces

Aubergine

1	aubergine (approx. 250 g), cut lengthwise into approx. 5 mm slices
3 tbsp	olive oil
1	garlic clove, pressed
¼ tsp	salt
a little	pepper

To fill

90 g	red tapenade (e.g. Fine Food Crema di Pomodori)
125 g	Mozzarella di bufala (buffalo mozzarella), torn into pieces
1 bunch	basil, leaves torn off

How it's done

Aubergine

Place the slices of aubergine on a baking tray lined with baking paper. Combine the oil, garlic, salt and pepper, brush the mixture over the aubergine slices.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 220°C. Remove the aubergine slices and allow to cool slightly.

To fill

Spread the tapenade over the aubergine slices, top with the mozzarella and basil. Wrap up the aubergine slices and secure with toothpicks if necessary.

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