eggplant rolls with mozarella cheese

Preparation

1. Preheat the oven to 200C.
2. Cut the eggplant lengthwise into approx. 12 slices. Cut the mozarella cheese into thin slices.
3. Place the eggplant slices on a baking tray, brush them with olive oil (on both sides), and salt sparingly. Fry them for 10 - 15 minutes in a pan (or under the oven grill), then leave to cool a bit.
4. Layer each slice of eggplant with pesto, then place a slice of mozarella cheese on each.
Serving suggestion
Serve rolled and fastened with a cocktail skewer, or place next to each other on a board (on the 'open' side). This recipe makes for approx. 12 portions.
Tip!
Vary with goat cheese or feta cheese; make a filling of chopped mushrooms with chopped dried tomatoes (in oil).
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6. Rating: 2.50/5 (8 votes)
   Rating 2.50/5
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