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Aubergine parcels
10 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 84
  • Fat about 8g
  • Carbohydrates about 2g
  • Protein about 2g
This is needed
This is needed for 12 piece
  • 1 garlic clove, pressed
  • 0.25 tsp salt
  • 3 tbsp olive oil
  • 1 aubergine (approx. 250 g), cut lengthwise into approx. 5 mm slices
  • a little pepper
To fill
  • 90 g red tapenade (e.g. Fine Food Crema di Pomodori)
  • 125 g Mozzarellas di bufala (buffalo mozzarella), torn into pieces
  • 1 bunch basil, leaves torn off
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And that's how it's done
And that's how it's done
Place the slices of aubergine on a baking tray lined with baking paper. Combine the oil, garlic, salt and pepper, brush the mixture over the aubergine slices.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 220°C. Remove the aubergine slices and allow to cool slightly.
To fill
Spread the tapenade over the aubergine slices, top with the mozzarella and basil. Wrap up the aubergine slices and secure with toothpicks if necessary.

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