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Christy
Gratin aubergine rolls with ricotta and red pesto
Try these delicious au gratin aubergine rolls with ricotta and red pesto
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Ingredients
Directions
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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.
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Heat the oil in a frying pan and fry the slices of aubergine and light brown. Let them cool on kitchen paper and drain.
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Stir in the pesto through the ricotta and season with salt and freshly ground pepper.
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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.
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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.
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Sprinkle with the cheese bread crumbs and fry until golden brown in about 15 minutes.
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Grind the basil with the pine nuts and oil into a fine sauce and season with salt and pepper.
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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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