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Aubergine rolls with goat's cheese and ginger
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Ingredients
Directions
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Cut the aubergines each in 5 to 6 slices lengthwise. Sprinkle the slices with salt and leave them for 15 minutes.
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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.
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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.
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Dab the slices of eggplant dry, brush them thinly with the remaining olive oil and roast them in a hot grill pan.
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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.
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Nutrition
455Calories
Fat51% DV33g
Protein34% DV17g
Carbs7% DV20g
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