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JENNFORSYTH
Aubergine rolls with ham and mozzarella
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Ingredients
Directions
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Put wooden skewers first in water to prevent burning while grilling. Cut the aubergines into 12 long, thin slices. Sprinkle with salt and leave to soak for about 10 minutes.
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Rinse the eggplant slices and pat dry. Lay them side by side on a cutting board or work surface.
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Divide the mozzarella over the slices of ham and add a little pesto. Wrap the ham around the mozzarella into a closed package. Place this on the aubergine slices and roll the aubergine.
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Thread the aubergine packages on the skewers and roast them brown and cooked in a hot grill pan, in the oven or on the barbecue.
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Heat the sifted tomatoes with the rest of the pesto and serve this sauce with the snacks.
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Nutrition
405Calories
Sodium0% DV0g
Fat40% DV26g
Protein56% DV28g
Carbs4% DV12g
Fiber0% DV0g
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