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Grilled aubergine rolls with mozzarella, mint and red pepper
Eggplant rolls of the grill with red pepper, mozzarella and mint.
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Ingredients
Directions
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Cut each aubergine lengthwise into 8 slices of 1/2 cm wide. Drizzle the slices with the oil and some salt.
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Heat the grill pan. Grill the slices in parts for 6 minutes per part. Turn halfway. Allow to cool slightly on a scale.
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Cut each loaf of roll mozzarella into 8 equal pieces. Remove the leaves from the sprigs of mint. Cut the stalk of the red pepper.
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Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh very finely.
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Place a piece of mozzarella on each slice of eggplant, 2 leaves of fresh mint and some red pepper. Roll up, fasten with a skewer and serve.
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Nutrition
215Calories
Sodium8% DV185mg
Fat31% DV20g
Protein12% DV6g
Carbs1% DV2g
Fiber8% DV2g
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