Filter
Reset
Sort ByRelevance
JEEPSTER1
Aubergine rolls with walnut pesto and goat's cheese
Try these eggplant rolls with walnut pesto and goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
20 minSnackchickpea, sesame oil, cumin seed, cumin powder (djinten), lemon juice, garlic, cucumber, winter carrot, celery,hummus with raw vegetables
-
20 minLunchsesame oil, leeks, broth, bean sprouts, smoked salmon, flat leaf parsley,leek broth with bean sprouts and salmon
-
15 minSmall dishsweet chilli sauce, lime, peanut oil, spring / forest onion, coriander, chicken breast,chicken with chili sauce
-
15 minSmall dishfresh raspberry, gin, raspberry Liqueur, prosecco,prosecco with raspberry
Nutrition
500Calories
Sodium0% DV0g
Fat69% DV45g
Protein28% DV14g
Carbs2% DV7g
Fiber0% DV0g
Loved it