Super simple and delicious these aubergine rolls stuffed with mozzarella and olives.
Makes about 10 rolls | Preparation : 20 mins | Cooking : about 25 mins
- Mozzarella: 100 g
- Aubergine: 1
- Cherry tomatoes: about 10 -12
- Black or green pitted olives: 10-12
- Thyme, fresh : 2 sprigs
- Capers, desalted: 1 tsp
- Olive Oil: to taste
- Salt and pepper: to taste
Pre-heat the oven to 180°C / 350 F / Gas 4.
Cut the aubergine lengthways, make sure to make the slices about 5 mm thick. Dip a sprig of thyme in some olive oil and use it as a brush to spread the oil on each aubergine slice. Place them on a hot griddle-pan.
Squeeze mozzarella, dice it along with cherry toms, mince the olives. Mix everything in a bowl along with capers, oregano, thyme leaves, a pinch of salt and black pepper.
Place grilled aubergine slices on a large plate. Place a few spoonfuls of the mixture on each slice, then roll them up.
Place aubergine rolls onto a baking tray lined with baking paper and bake for about 15 minutes.