Filter
Reset
Sort ByRelevance
Smoke
Aubergine rolls with goat's cheese and ginger
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines each in 5 to 6 slices lengthwise. Sprinkle the slices with salt and leave them for 15 minutes.
-
Cut the garlic into slices. Heat one third of the olive oil in a frying pan and gently fry the garlic for 1 minute. Add the tomato cubes and ketjapmarinadetoe and simmer for 5 minutes without the lid.
-
Peel the ginger and cut into slices and then into thin strips. Fry the ginger in a third of the olive oil over low heat for 3 minutes. Let it cool down and mix with the goat's cheese.
-
Dab the slices of eggplant dry, brush them thinly with the remaining olive oil and roast them in a hot grill pan.
-
Place a spoonful of goat cheese on each slice of eggplant and roll the slice on; secure with a cocktail stick. Heat the rolls a little longer in the sauce, but not too long, otherwise the goat cheese melts. Serve with the sauce. Delicious with nut rice.
-
30 minMain dishunpolished rice, chicken breast, curry powder, sunflower oil, coconut milk, zucchini, Chinese wok vegetable bean sprouts red pepper,chicken with chinese stir-fry mix
-
35 minMain dishtraditional olive oil, chicken breast, freeze sprouts, potato wedges with peel, garlic, unroasted walnuts, dried thyme,chicken fillet with marinated vegetables from the oven
-
25 minMain dishgreen beans, pesto alla genovese, olive oil, onion, potatoes, pork tenderloins, bratwurst, zucchini,meat skewer with pesto bean salad
-
40 minMain dishGreek yoghurt, garlic, lemon, tandoori herbs, chicken breast, flatbread, flatbread, creme fraiche, Red onion, fresh coriander, Mango Chutney,Indian 'tosti'
Nutrition
455Calories
Fat51% DV33g
Protein34% DV17g
Carbs7% DV20g
Loved it