Vegetarian eggplant rolls filled with creamy ricotta and walnut
Cut the eggplant into thin slices. Brush it with some oil and sprinkle with salt and pepper. Grill them in a grill pan until nice brown stripes are visible. Then put them on a plate. Mix the ricotta with 1 tablespoon of pesto and the walnuts.
Spoon a little of the mixture on the front of a slice of aubergine together with a few arugula leaves and roll up. Place them on a plate and brush the top with a little pesto and sprinkle with a few pepper berries if desired. These aubergine rolls are delicious both hot and cold and you can also warm them up in the oven for a few minutes. Stick a toothpick in it for easy sharing.
Source: Leukerecepten by leukerecepten-nl.
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