Saltimbocca of the eggplant

Name: Saltimbocca of the eggplant
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Aubergine (approx. 400 g); 7-10 Tbsp Salt; 2 Garlic cloves; 5 TABLESPOONS Olive oil; 1 (approx. 125 g) Tomatoes; 125 g lactose-free Mozzarella cheese; 2 stem(s) Sage; 2 Branches of rosemary; 7-10 Tbsp Pepper; 7-10 Tbsp Sage flowers for decoration

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Aubergine (approx. 400 g)
7-10 Tbsp Salt
2 Garlic cloves
5 TABLESPOONS Olive oil
1 (approx. 125 g) Tomatoes
125 g lactose-free Mozzarella cheese
2 stem(s) Sage
2 Branches of rosemary
7-10 Tbsp Pepper
7-10 Tbsp Sage flowers for decoration

Directions

1
Wash, clean and cut the aubergine lengthwise into about 8 slices (about 0.5 cm thick). Place on a baking tray, sprinkle with salt and set aside. Peel 1 clove of garlic, chop finely and mix with the oil.
2
Wash, clean and cut the tomato into 8 slices. Drain mozzarella and cut into 8 slices. Rinse aubergine slices, dab dry and grill on the preheated grill for 2-3 minutes.
3
Wash herbs, shake dry. Peel and slice 1 clove of garlic. Briefly grill the herbs and garlic slices in a grill tray. Lightly brush the aubergine slices with garlic oil and season with salt and pepper.
4
Pluck sage leaves from the stems. Pluck rosemary twigs a little smaller. Place a slice of tomato, cheese and herbs on each slice of aubergine. Season again with salt and pepper, fold over the aubergine and garnish with sage flowers and garlic slices.
5
Best served immediately.