Summary
Ingredients
Instructions
- Cut the aubergines into 16 approx. 1 cm thick slices, brush with olive oil and season. Cut the scamorza into slices as well.
- Divide the sun-dried tomatoes, cheese and marjoram on 8 aubergine slices. Place the other 8 slices on top and tie with kitchen string.
- Grill the eggplant parcels over medium heat or on medium heat at 200 ° C for about 12 minutes, turning once.