Aubergine rolls with walnut pesto and goat's cheese

Name: aubergine rolls with walnut pesto and goat's cheese
Total time: 40 min
Yield: 4
Ingredients: 2 eggplant; 100 milliliters sunflower oil; 100 gram green pesto; 70 gram walnuts peeled; 200 gram goat cheese in pieces

Try these eggplant rolls with walnut pesto and goat's cheese

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

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.