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🍽️ Stuffed Aubergine Rolls

532 kcal · 30 min · 4 servings

Ingredients

• Eggplant 1 pc.
• Olive oil 70 ml
• Salt pinch
• Pepper, black ground pinch
• Oregano, dried pinch
• Garlic cloves 1 pc.
• Pepperoni 50 g
• Cream cheese, plain 70 g
• Mozzarella 1 pc.
• Parma ham 6 slices
• Vine tomatoes 300 g
• Rapeseed oil 1 tbsp
• Ciabatta bread 1 pc.

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Slice the eggplant into 12 thin, lengthwise pieces.
3. 3. Heat oil in a pan over medium heat.
4. 4. Fry the eggplant slices in batches for 1 to 2 minutes on each side.
5. 5. Place the fried slices on kitchen paper to drain the fat.
6. 6. Season the eggplant slices with salt, pepper, and oregano.
7. 7. Peel the garlic and chop it finely.
8. 8. Drain the bell peppers.
9. 9. Put the bell peppers, cream cheese, and garlic into a tall container.
10. 10. Blend the mixture until smooth.
11. 11. Season the cream with salt, pepper, and oregano.
12. 12. Drain the mozzarella.
13. 13. Slice the mozzarella into 12 thin pieces.
14. 14. Halve the ham pieces.
15. 15. Spread a thin layer of cream cheese on each eggplant slice.
16. 16. Place half a slice of ham and a slice of mozzarella on the eggplant.
17. 17. Roll the eggplant tightly and secure it, for example with a toothpick.
18. 18. Wash the tomatoes and slice them.
19. 19. Arrange the eggplant rolls on top of the tomato slices.
20. 20. Sprinkle the rolls with pepper.
21. 21. Serve the dish with bread.

Nutrition per serving

• kcal: 532
• Protein: 25 g · Fett/Fat: 37 g · Carbs: 27 g