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Jennifer Jill Harman
Eggplant Rolls with Mozzarella
A tasty Italian recipe. The vegetarian side dish contains the following ingredients: traditional olive oil.
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Ingredients
Directions
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Cut 8 nice thin slices with a cheese slicer (or a knife) of the aubergine. Sprinkle the slices with salt and leave for 10 minutes.
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Cut 8 thin, long slices of the mozzarella.
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Dab the salted side of the aubergine dry and brush thinly with tapenade. Place 2 basil leaves and a slice of mozzarella and roll on each slice.
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Halve the rolls and put a cocktail stick in each. Place on a plate.
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Heat the olive oil in a pan and fry 2 aubergine rolls around brown and done.
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Nutrition
240Calories
Sodium9% DV215mg
Fat32% DV21g
Protein14% DV7g
Carbs2% DV5g
Fiber8% DV2g
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