Eggplant rolls with capers
Instructions
Roll out on cutting the eggplant.
Add salt and pepatele.
Put above, over the entire surface, a spoonful of tomato sauce.
Wash and drain the capers and suddivideteli between the slices.
Cut in cubes mozzarella cheese and spread this among the eggplants.
Complete with a pinch of oregano.
Close to roulade slices.
Arrange in a baking dish, decorate with oil and place in oven at 180 degrees for 5 minutes.
Complete with tomatoes peeled and cut into tiny cubes and garnish with fennel sprigs.
Ingredients and dosing for 4 persons
- 12 slices of grilled aubergines
- 200 g of fresh tomato
- 100 g of tomato
- 100 g of mozzarella
- 40 g of salted capers
- 1 pinch of oregano
- Olive oil
- Salt
- Pepper
- For garnishing:
- Fennel