Aubergine rolls with goat cheese and pistachios

Name: Aubergine rolls with goat cheese and pistachios
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 2 small aubergines (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 2 Spring onions; 1 TABLESPOON Pistachio kernels; 200 g Crottin de Chavignol cheese; 3 Stem(s) purple basil; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

2 small aubergines (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
2 Spring onions
1 TABLESPOON Pistachio kernels
200 g Crottin de Chavignol cheese
3 Stem(s) purple basil
7-10 Tbsp wooden skewers

Directions

1
Wash and clean the aubergines and cut them in half lengthwise. Slice or cut 4 slices lengthwise from each half. Season aubergine slices with salt and pepper and place them next to each other on a baking tray brushed with 1 tablespoon of oil.
2
Coat the surface of the aubergines thinly with approx. 1 tablespoon of oil and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 10-15 minutes.
3
In the meantime cut the rest of the eggplant into very small cubes. Heat 2 tablespoons of oil in a large frying pan. Fry the aubergine cubes for 5-6 minutes while turning. Wash and clean the spring onions and cut into fine rings.
4
Place the aubergine cubes in a bowl and season with salt and pepper.
5
Roast the pistachios in a pan without fat. Take them out, let them cool down and chop them into small pieces. Crumble the cheese. Wash basil, shake dry and chop the leaves of 2 stems finely. Add cheese, pistachios and basil to the eggplant cubes, season to taste.
6
Remove aubergine slices from the oven and let them cool down a little. Spread the mixture over the aubergine slices and wrap the ends over them, then pin them firmly with a wooden skewer. Garnish with the rest of the basil.