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Gratin aubergine rolls with ricotta and red pesto
 
 
4 ServingsPTM30 min

Gratin aubergine rolls with ricotta and red pesto


Try these delicious au gratin aubergine rolls with ricotta and red pesto

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Directions

  1. Wash and cut the aubergines in 12-14 slices. Sprinkle the eggplant slices with a little salt and let them drain on a piece of kitchen paper for about half an hour. Rinse and pat dry well.
  2. Heat the oil in a frying pan and fry the slices of aubergine and light brown. Let them cool on kitchen paper and drain.
  3. Stir in the pesto through the ricotta and season with salt and freshly ground pepper.
  4. Dry the slices of bread in a toaster, but do not let them discolour. Crumble them and mix the bread crumbs with the Parmesan cheese.
  5. Preheat the oven to 220 ° C. Spoon a spoonful of ricotta on each slice of eggplant and roll the aubergine loosely. Place the rolls side by side in an oven dish.
  6. Sprinkle with the cheese bread crumbs and fry until golden brown in about 15 minutes.
  7. Grind the basil with the pine nuts and oil into a fine sauce and season with salt and pepper.
  8. Spread a little sauce in the middle of 4 plates and put 3 to 4 eggplant rolls on each plate. Garnish with beautiful leaves of basil.

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Nutrition

550Calories
Sodium0% DV0g
Fat71% DV46g
Protein30% DV15g
Carbs5% DV16g
Fiber0% DV0g

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