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🍽️ Vegan Airfryer Eggplant Rollatini

250 kcal · 45 min · 2 servings

Ingredients

• 2 Eggplant
• 2 EL Tomato paste
• 200 g Plant-based ricotta
• 1 Bund Basil
• 2 Zehen Garlic
• 2 EL Olive oil
• 1 TL Salt
• 1 TL Pepper
• 1 TL Paprika
• 100 g Breadcrumbs

Instructions

1. 1. Wash the 2 aubergines under running water.
2. 2. Cut off the tough stem ends at the points.
3. 3. Slice the aubergines into 1 cm thick, even pieces.
4. 4. Sprinkle the slices with 1 tsp salt and let them sweat for 15 min.
5. 5. Pat the aubergines dry with kitchen paper to avoid bitterness.
6. 6. Wash the basil sprig and shake it roughly dry.
7. 7. Finely chop the basil and set it aside.
8. 8. Peel the 2 garlic cloves and finely chop them.
9. 9. Mix the 200 g plant-based ricotta with basil, garlic, paprika, pepper and 1 tbsp tomato paste.
10. 10. Brush the aubergine slices with 2 tbsp olive oil.
11. 11. Grease the air fryer basket with a little oil to prevent sticking.
12. 12. Fill the aubergines with the ricotta mixture and roll them tightly.
13. 13. Coat the rollatini in the 100 g breadcrumbs until fully covered.
14. 14. Preheat the air fryer to 180 °C.
15. 15. Cook the rollatini in the air fryer at 180 °C for approximately 15 min, until the crust is golden brown.
16. 16. Let the rollatini rest for 2 min so the filling sets.
17. 17. Serve them hot – the crust should be crispy and the filling warm.

Nutrition per serving

• kcal: 250
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 18 g