These Aubergine Rolls are easy to make and can be filled with many different kinds of stuffing. They may be served hot or cold.
Serves 4
2 aubergines
Olive oil to fry in
Chanterells
Pine nuts, toasted (in oven or in a dry pan) for the stuffing
Pine nuts, toasted, for decorations
Crème Fraiche
Salt and pepper
- Slice the aubergines quite thin (5 mm)
- Fry in oil until golden brown
- To absorb some of the oil, place on paper towels
- In a separate pan, fry the chanterelles
- Add some crème fraiche and let cook for a 1-2 minutes.
- Season
- Add the pine nuts to the chanterelle mix.
- At one end of an aubergine slice, place a small spoonful of chanterelle mix, then roll it up. Do the same for all the slices.
- Serve on plates and decorate with pine nuts.
These look amazing! I love it that you’re including vegetarian options on your blog. Cooking veg *and* gluten free can be a challenge. Thank you!