This recipe has a Mediterranean touch and is a good option for Lent.
Learn more about Melissa Veytia
Ingredients4 portions
Preparation
Preheats the oven to 180 degrees. Slice the aubergine very thin to create as sheets and reserve. Cut the cheese into 4 rectangular cubes.
Add the aubergines in a pot with water and salt for 30 minutes. Drain well and put them on a paper towel.
Put to heat a pan. Put the slices on a plate and add a little olive oil, oregano, mint. Transfer the aubergines to the pan and pass them for a few seconds on both sides.
Remove the aubergines, wrap the cheese with the same and stop with chopsticks.
In a bowl add the tomatoes, basil, salt and pepper and stir.
Arrange the aubergine rolls in a pyrex, cover with the tomato mixture and bake for 15 minutes.
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