Starter Recipes > Aubergine, Basil and Mozzarella Rolls
Starter - Aubergine, Basil and Mozzarella Rolls
Main Course - Pepper Beef
Dessert - Fudge Nut Pie
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)
- 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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Comment Script
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
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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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