Cut the aubergine horizontally into thin slices. Sprinkle with salt and leave for about 15 minutes to remove the bitter juice.
Prepare some pesto while you wait for the aubergine: Blend some basil with pine nuts, a bit of olive oil and some parmesan cheese.
Turn on oven - 180 degrees.
Turn the aubergine slices over and sprinkle with salt. Wait another 15 minutes. Rinse thoroughly in cold water and dry on a kitchen towel.
Heat some coconut oil in a big frying pan and add some pressed garlic. Fry the aubergine slices on both sides and dry on a kitchen towel.
Add pesto to one side of the aubergine slices. Add some salt and pepper and roll the slices. Secure with a tooth pick.
Bake the slices for about 10 minutes and serve while hot.
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