Grilled Aubergine with Salsa Verde

Grilled aubergine slices rolled with a mozzarella herb crumb, baked with roasted cherry tomatoes, and served with fresh salsa verde.

Vegetarian Healthy Italian Aubergine Salsa Verde

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

32.9g

per serving

131.6 g total

Fat

39.1g

per serving

156.4 g total

Protein

15.7g

per serving

62.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

ball

Mozzarella

null

Fruits

piece

Lemon

juice and zest only

GrainsCereals

150

Breadcrumb

fresh white

NutsSeeds

clove

Garlic

finely chopped

tbsp

Parsley

chopped flat leaf

bunch

Mint

big bunch

bunch

Basil

big bunch

bunch

Parsley

big bunch

clove

Garlic

null

Pine Nut

null

OilsFats

Olive Oil

good quality

Vegetables

piece

Aubergine

sliced lengthways and grilled with olive oil until golden

100

Cherry Tomato

null

Method

Blend salsa verde ingredients in a food processor to a coarse consistency.

Plate remaining tomatoes, top with aubergine rolls, and drizzle with salsa verde to serve.

Form small balls of the mixture and roll them inside the grilled aubergine slices.

Place the rolls in a baking dish.

Roast cherry tomatoes in olive oil for 20 minutes and crush them lightly with a fork.

Blend breadcrumbs, mozzarella, lemon, garlic, and parsley in a food processor until a crumb consistency forms.

Spoon crushed tomatoes over the aubergine rolls and bake with olive oil for 15 minutes at 200°C.