Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large eggplant (s)
- 0.5 ½ bunch parsley
- 1 clove garlic
- 50 ml olive oil
- 50 g parmesan, rated
- 1 tablespoon breadcrumbs
- 1 scoop mozzarella
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the aubergine lengthways into thin slices (bread machine). Salt both sides and set aside.
- Chop the garlic clove and sweat it in olive oil over low heat. Puree the parsley, parmesan, breadcrumbs and the garlic and oil with the hand blender. The result is a spreadable mass (paste). Season this with salt and pepper.
- Rinse the aubergine slices and pat dry. Now brush each slice with about 1 teaspoon of the paste. Cut the mozzarella ball into strips approx. 1 cm thick and place on the aubergine slices.
- Roll up and stick on skewers. Grill the rolls, turning them, until they are brown.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below