Stuffed aubergine-herb-schnitzels

Name: Stuffed aubergine-herb-schnitzels
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium-sized aubergines; 7-10 Tbsp salt, white pepper; 1 Garlic clove; 5-6 Tbsp Oil (e.g. olive oil); 2 medium-sized tomatoes; 250 g Mozzarella; 7-10 Tbsp some sage and rosemary; 7-10 Tbsp Sage Flowers; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium grill trays

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 medium-sized aubergines
7-10 Tbsp salt, white pepper
1 Garlic clove
5-6 Tbsp Oil (e.g. olive oil)
2 medium-sized tomatoes
250 g Mozzarella
7-10 Tbsp some sage and rosemary
7-10 Tbsp Sage Flowers
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium grill trays

Directions

1
Clean, wash and cut the aubergine lengthwise into approx. 8 slices (approx. 0.5 cm wide). Sprinkle salt on each side and leave to stand briefly. Wash the tomatoes and cut each into 8 slices. Drain the mozzarella and cut into 16 slices. Peel garlic, chop finely and mix with oil. Wash and pluck the herbs
2
Dab aubergine slices dry with kitchen paper. Spread with garlic oil. Season with pepper. Cover one half of each slice with 1 slice of tomato and mozzarella. Season with salt and cover with herbs. Fold over the remaining halves of the slices and pin them down
3
Place the aubergines in oiled grill trays. Grill on the hot grill for 4-5 minutes on each side. Arrange everything. Garnish with sage blossoms. Delicious with baguette