For 2 people
Preparation & Cooking Time:
- 1 Graffiti Aubergine
- 1 small or ½ big shallot
- 2 Cow Heart Choco tomatoes
- ¼ mozzarella di Buffala
- Basil (to taste)
- Extra Virgin Olive Oil
- Thyme or rosemary
- Salt & Pepper
Preheat the oven to 180C.
Clean the aubergine, then cut lengthwise into long thin slices (you can use a mandolin).
Arrange on a baking sheet, brush with olive oil, season with salt & pepper, you can also add some thyme or rosemary.
Bake for 10 to 15 minutes, depending on the thickness of the slices, until cooked but not browned.
While the aubergine slices are baking, prepare the stuffing.
Dice the tomatoes, the mozzarella and the shallot into small cubes.
Thinly chop the basil.
Place in a mixing bowl, add olive oil, salt and pepper and mix well.
Once the aubergine slices are cooked, allow to cool.
Lay out the aubergine slices on a chopping board, place a small tsp of the tomato mixture at one end and roll to enclose the filling and cut each roll in two smaller rolls.
Use the mixture leftovers to make a beautiful salad!
Recipe & Picture by Flexi Healthy Kitchen