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Eggplant rotolo
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Cooking time
Less than 30 minutes
Cuisine
Mediterranean
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Serves
4
Type
Easy
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Photography: Brett Stevens
By
Suzanne Gibbs and Adelaide Lucas
Ingredients
2 tablespoons olive oil
1 large eggplant, thinly sliced lengthways
12 slices roasted capsicum
4 large bocconcini, sliced
12 large basil leaves
12 cocktail picks rocket leaves, to serve
Preparation method
Preheat oven to 200°C or 180°C fan. Heat oil in a frying pan on high. Cook eggplant in batches, turning once, until tender and golden. Drain on paper towels.
Lay slices of eggplant flat. Place 1 piece roasted capsicum, 1 bocconcini slice and 1 basil leaf on each slice. Roll up and secure with a cocktail pick. Place in a baking dish and bake for 10 minutes. Serve with rocket leaves.
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