Ingredients
2 organic aubergines
150 g mozzarella cheese
2 tomatoes
2 organic peppers
1/2 onion
2 tablespoons olive oil
1/2 cup vegetable broth
salt and pepper to taste
150 g mozzarella cheese
2 tomatoes
2 organic peppers
1/2 onion
2 tablespoons olive oil
1/2 cup vegetable broth
salt and pepper to taste
Method
For the sauce: sauté the onion in olive oil over a high heat. Add the organic peppers, lower the heat and let them cook to absorb the flavours for about 5 minutes.
Add the broth and cook for another 10 minutes.
Blend everything until you have a smooth and homogeneous mixture. Add salt and pepper accordingly.
Slice the organic aubergines lengthwise and brown them on both sides in the remaining oil.
Heat the oven to 200° Celsius.
Mix the mozzarella and tomatoes, and season with salt and pepper.
Put a bit of the filling on each slice of aubergine and roll it up.
Put the rolls in a greased baking dish and bake for 10 minutes until the cheese begins to melt.
Serve them hot.
Scarica la ricetta
Add the broth and cook for another 10 minutes.
Blend everything until you have a smooth and homogeneous mixture. Add salt and pepper accordingly.
Slice the organic aubergines lengthwise and brown them on both sides in the remaining oil.
Heat the oven to 200° Celsius.
Mix the mozzarella and tomatoes, and season with salt and pepper.
Put a bit of the filling on each slice of aubergine and roll it up.
Put the rolls in a greased baking dish and bake for 10 minutes until the cheese begins to melt.
Serve them hot.