Aubergine Rolls by @jorgelavelar
4 servings
๐
300 g
Aubergine
๐ง
40 g
Ricotta
๐ฟ
40 g
Pistachio Pesto
๐
75 g
Cherry Tomatoes
๐ซ
30 ml
Olive Oil
๐ง
5 g
Salt
๐ถ๏ธ
5 g
Paprika Powder
๐ง
30 g
Parmesan Cheese
๐ง
2 cloves
Garlic
๐ฅ
30 g
Pistachios
๐ฟ
10 g
Basil
๐ฟ
10 g
Parsley
๐
15 ml
Lemon Juice
๐ถ๏ธ
5 g
Pepper
Preparation Steps
Step 1/8
Cut the aubergines into slices.
Step 2/8
Brush with olive oil, salt, and paprika.
Step 3/8
Bake in the oven at 200 degrees for approx. 20 minutes.
Step 4/8
Cut the tomatoes into pieces.
Step 5/8
If necessary, roughly mix the ingredients for the pesto in a blender.
Step 6/8
Spread 1 teaspoon of ricotta on each aubergine slice, then 1 teaspoon of pesto.
Step 7/8
Add 1 teaspoon of tomato pieces to the front end of the aubergine.
Step 8/8
Roll everything up and serve.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
150 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Easy (1/4)
Steps
8 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Mediterranean
Geographic
Italy, Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos