Summary

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

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Instructions

1. Cut the aubergine lengthways into thin slices (bread machine). Salt both sides and set aside.
2. 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.
3. 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.
4. Roll up and stick on skewers. Grill the rolls, turning them, until they are brown.