AuthorMarika RosebergCategoryBreakfastDifficultyBeginnerThinly slice aubergine into 12 slices. Brush both sides with olive oil.
Pre-heat grill or a grill pan and grill aubergines for 1-2 Minutes from each side or until soft.
Meanwhile, slice goats cheese, 12 baby plum tomatoes and finely chop a couple of basil leaves.
Pre-heat oven to 200°C/392°F. Place sliced tomatoes and a slice of goat's cheese in the middle of each of the cooked aubergine slices. Sprinkle with basil, season with salt & pepper and gently fold over the free edges creating a roll.
Place it on a baking sheet and bake for 5-7 Minutes or until golden & cheese has melted.
Dice the remaining tomatoes, finely chop basil leaves. In a medium mixing bowl add tomatoes, basil, chilli and toss with balsamic vinegar, olive oil, salt & pepper.
Serve aubergine rolls topped with tomato salsa and some basil leaves. Enjoy!
Ingredients
Directions
Thinly slice aubergine into 12 slices. Brush both sides with olive oil.
Pre-heat grill or a grill pan and grill aubergines for 1-2 Minutes from each side or until soft.
Meanwhile, slice goats cheese, 12 baby plum tomatoes and finely chop a couple of basil leaves.
Pre-heat oven to 200°C/392°F. Place sliced tomatoes and a slice of goat's cheese in the middle of each of the cooked aubergine slices. Sprinkle with basil, season with salt & pepper and gently fold over the free edges creating a roll.
Place it on a baking sheet and bake for 5-7 Minutes or until golden & cheese has melted.
Dice the remaining tomatoes, finely chop basil leaves. In a medium mixing bowl add tomatoes, basil, chilli and toss with balsamic vinegar, olive oil, salt & pepper.
Serve aubergine rolls topped with tomato salsa and some basil leaves. Enjoy!
