These slices of grilled vegetables filled with ricotta and olive tapenade are the perfect vegetarian snacks for a tapas evening!
Cut the aubergine into 12 slices with a mandolin or with a knife and brush with oil. Heat a grill pan and fry the aubergines until you can see nice grill marks. Let the egg plants cool.
Take a slice of aubergine and put a piece of grilled bell pepper and a basil leaf on it. Then add a little ricotta and olive tapenade. Now roll up the aubergine and secure with a toothpick. Repeat with the rest of the ingredients.
Source: Leukerecepten by leukerecepten-nl.
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