Starter Recipes > Aubergine, Basil and Mozzarella Rolls

This recipe is part of the December 2007 Recipes Menu


Starter - Aubergine, Basil and Mozzarella Rolls
Main Course - Pepper Beef
Dessert - Fudge Nut Pie

How to make aubergine, basil and mozzarella rolls:
Very easy to make in advance and bake at the last moment this starter has a truly Mediterranean flavour.



Ingredients

Aubergine, Basil and Mozzarella Rolls
1 aubergine sliced thinly lengthways
2 tablespoons olive oil
1 garlic clove crushed
about 4 teaspoons green pesto
4 slices of mozzarella cheese
salt and pepper
(see measure conversions for more information)

Method

- Choose 4 evenly sized slices of aubergine.
- Heat the olive oil in a frying pan with the garlic.
- Fry the aubergine slices very gently in the olive oil until really soft.
- Place the slices on some kitchen paper to absorb excess oil.
- Spread 1 teaspoon of pesto onto each slice of aubergine.
- Put a slice of mozzarella cheese on to one half of each aubergine slice and fold the other half over it.
- Season with a little salt and pepper.
- Put the four aubergine "parcels" onto a greased baking tray.
- Cook at 180 degrees C. for about 10 minutes.
- Serve with a chopped red onion and tomato salad and a few stoned black olives.


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Problems with black currant jelly


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.