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CHI CHI
Aubergine rolls with spicy cheese filling
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Ingredients
Directions
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Cut the stem set of the aubergines and cut the aubergines lengthwise in slices of 0.5 - 0.75 cm thick (1 slice per person). Sprinkle the slices with salt and leave them for 10 minutes.
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Cut the bunch in thin rings. Finely chop the parsley. In the meantime, let the hüttenkäse drain into a sieve. Mix the cottage cheese in a bowl with Parmesan cheese, ras el hanout, spring onions and parsley.
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Dab the eggplant slices well with kitchen paper. Brush each slice with the cottage cheese mixture, leaving 1 cm free along the edge. Roll the aubergine slices firmly, starting at the narrow short side. Stick the rolls with a cocktail stick.
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Brush the eggplant balls around with olive oil and roast them on the barbecue in 10-12 minutes around brown and done.
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Nutrition
145Calories
Fat11% DV7g
Protein28% DV14g
Carbs2% DV5g
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