Aubergine Rolls by @jorgelavelar

35 min

4 servings

🍆

300 g

Aubergine

🧀

40 g

Ricotta

🌰

40 g

Pistachio pesto

🍅

75 g

Cherry tomatoes

🫒

30 ml

Olive oil

🧂

5 g

Salt

🌶️

5 g

Paprika powder

🧀

30 g

Parmesan cheese

🧄

2 cloves

Garlic

🥜

30 g

Pistachios

🌿

10 g

Basil

🌿

10 g

Parsley

🍋

15 ml

Lemon juice

⚫

5 g

Pepper

  1. Cut
    • Aubergine

    Cut the aubergines into slices.

  2. Brush
    • Olive Oil
    • Salt

    Brush with olive oil, salt, and paprika.

  3. Bake

    Bake in the oven at 200 degrees for approx. 20 minutes.

  4. Cut
    • Cherry Tomatoes

    Cut the tomatoes into pieces.

  5. Mix
    • Parmesan Cheese
    • Garlic
    • Pistachios

    If necessary, roughly mix the ingredients for the pesto in a blender.

  6. Spread
    • Ricotta
    • Pistachio Pesto
    • Aubergine

    Spread 1 teaspoon of ricotta on each aubergine slice, then 1 teaspoon of pesto.

  7. Add
    • Cherry Tomatoes
    • Aubergine

    Add 1 teaspoon of tomato pieces to the front end of the aubergine.

  8. Roll
    • Aubergine
    • Ricotta
    • Pistachio Pesto

    Roll everything up and serve.

Aubergine Rolls by @jorgelavelar

35 min

4 servings

🍆

300 g

Aubergine

🧀

40 g

Ricotta

🌰

40 g

Pistachio pesto

🍅

75 g

Cherry tomatoes

🫒

30 ml

Olive oil

🧂

5 g

Salt

🌶️

5 g

Paprika powder

🧀

30 g

Parmesan cheese

🧄

2 cloves

Garlic

🥜

30 g

Pistachios

🌿

10 g

Basil

🌿

10 g

Parsley

🍋

15 ml

Lemon juice

⚫

5 g

Pepper

Preparation Steps

  1. Step 1/8

    Cut the aubergines into slices.

    🍆Aubergine
    🔪Knife

  2. Step 2/8

    Brush with olive oil, salt, and paprika.

    🫒Olive Oil
    🧂Salt
    🌶️Paprika Powder
    🖌️Brush

  3. Step 3/8

    Bake in the oven at 200 degrees for approx. 20 minutes.

  4. Step 4/8

    Cut the tomatoes into pieces.

    🍅Cherry Tomatoes
    🔪Knife

  5. Step 5/8

    If necessary, roughly mix the ingredients for the pesto in a blender.

    🧀Parmesan Cheese
    🧄Garlic
    🥜Pistachios
    🌿Basil
    🌿Parsley
    🍋Lemon Juice
    🧂Salt
    ⚫Pepper

  6. Step 6/8

    Spread 1 teaspoon of ricotta on each aubergine slice, then 1 teaspoon of pesto.

    🧀Ricotta
    🌰Pistachio Pesto

  7. Step 7/8

    Add 1 teaspoon of tomato pieces to the front end of the aubergine.

    🍅Cherry Tomatoes

  8. Step 8/8

    Roll everything up and serve.

Composition

Ingredients

Types

Vegetables, Dairy, Condiments, Spices, Nuts, Herbs

Ingredients

Aubergine, Ricotta, Pistachio Pesto, Cherry Tomatoes, Olive Oil, Salt, Paprika Powder, Parmesan Cheese, Garlic, Pistachios, Basil, Parsley, Lemon Juice, Pepper

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

150 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 12g, Sugar: 4g, Fat: 9g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 200mg, Calcium: 150mg, Iron: 1mg

Vitamins

Vitamin C: 10mg, Vitamin A: 15µg, Vitamin K: 30µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Knife, Brush, Blender

Appliances

Oven

Type

Type

Type Of Dish

Starter

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Mediterranean

Geographic

Italy, Mediterranean

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 2 days (Airtight container), freezer : 1 month (Airtight container)