Recipe for Aubergine Rolls
for 4 persons
2 Medium-sized aubergines
350 g Emmenthal cheese
100 g Sour cream
80 g Roasted pine nuts
Olive oil, Garlic, Salt, Pepper
Red bell pepper
Wash and thinly slice aubergines and season with salt, pepper and some olive oil.
Fry the seasoned slices in a pan with some olive oil for one minute then move them of the
heat and on to a plate.
To make the stufng, grate the emmenthal cheese into a bowl, mix together with the sour
cream and roasted pine nuts, and season with garlic, salt and pepper.
Spoon some stufng onto each individual fried aubergine slice, and carefully roll them to form
the fnished delicacy.
To make the garnish, wash the frisée salad, dice the red bell pepper and arrange them neatly
on a plate. Add a drizzle of basil pesto to the salad, then place on top the aubergine rolls
(about four per person).
This dish is best enjoyed with a glass of dry white wine.