Aubergine parcels

Total time: 25m
Preparation Time: 10m

For 12 piece

Nutritional Information

Contains 84 Kcal, 2g Protein, 2g Carbohydrates, 8g Fat


  • Aubergine
  • 1 aubergines (approx. 250 g), cut lengthwise into approx. 5 mm slices
  • 3 tbsp olive oil
  • 1 garlic clove, pressed
  • 0.25 tsp salt
  • a little pepper
  • To fill
  • 90 g red tapenade (e.g. Fine Food Crema di Pomodori)
  • 125 g Mozzarellas di bufala campana (buffalo mozzarella), torn into pieces
  • 1 bunch basil, leaves torn off

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  • Aubergine

    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.
  • Tip:

    In addition, thinly slice 50 g of salami, fry gently in a non-stick frying pan until crispy, drain, place on top of the aubergine slices along with the mozzarella.

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Products used in this recipe

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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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