Aubergine rolls with walnut pesto and goat's cheese
Try these eggplant rolls with walnut pesto and goat's cheese
Cut the aubergines lengthwise into strips of about 2 cm. Spread the strips over the baking sheet. Sprinkle them on both sides with salt and put a piece of kitchen paper on top. Place a cutting board on this as a weight and let stand for about 20 minutes.
Rub the aubergine to dry. Heat the sunflower oil in a frying pan and fry the aubergines to golden brown. Let them drain on a clean piece of kitchen paper.
Grind the pesto together with the walnuts in a blender or with the blender to form a coarse mixture.
Brush the eggplant bars with a spoonful of walnut pesto and place a piece of goat's cheese on top. Roll them up and stick them with a stick.
Place the rolls in an oven dish and heat them 15 minutes before serving in a preheated oven at 180ºC. Delicious with a rucola salad.
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