Aubergine involtini

Total time: 35m
Preparation Time: 15m

For 16 piece

Nutritional Information

Contains 49 Kcal, 1g Protein, 2g Carbohydrates, 4g Fat


  • Aubergines
  • 1 aubergines (approx. 350 g), cut lengthwise into slices approx. 3 mm thick
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • Filling
  • 150 g cream cheese
  • 50 g rocket
  • 80 g dried tomatoes, halved lengthwise

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  • Aubergines

    Place the aubergine slices on a baking tray lined with baking paper, brush both sides with a little oil, season. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the aubergine slices and allow to cool a little.
  • Filling

    Spread 2 tsp of cream cheese onto each of the aubergine slices, arrange the rocket and tomato on top, roll up.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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