Rolled eggplants with pesto
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Ingredients (Serves 4):
  • 1 round eggplant
  • 300 g. light Philadelphia cheese
  • 50 g. pine nuts
  • Salt
  • Olive oil
  • 3 tbs Fior Fiore pesto with basil
Preparing:
  1. Cut the eggplant into thin slices. Brush them with olive oil on both sides and cook them in the oven on a baking sheet for about 15 min. at 200°.
  2. In the meantime, mix the Philadelphia with the pesto well in a bowl, toast the pine nuts in a non-stick pan for a couple of minutes and add half to the cheese.
  3. Spread some cream on the eggplant slices and roll them. Serve with a sprinkle of olive oil and the remaining pine nuts.
Vegetarian
Preparation Time: 30
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Rolled eggplants with pesto

Ingredients (Serves 4):
  • 1 round eggplant
  • 300 g. light Philadelphia cheese
  • 50 g. pine nuts
  • Salt
  • Olive oil
  • 3 tbs Fior Fiore pesto with basil
Preparing:
  1. Cut the eggplant into thin slices. Brush them with olive oil on both sides and cook them in the oven on a baking sheet for about 15 min. at 200°.
  2. In the meantime, mix the Philadelphia with the pesto well in a bowl, toast the pine nuts in a non-stick pan for a couple of minutes and add half to the cheese.
  3. Spread some cream on the eggplant slices and roll them. Serve with a sprinkle of olive oil and the remaining pine nuts.