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Cut the aubergines into long ½ cm slices and fry in some red palm oil.
Leave to cool and prepare the filling. Cut up the first mozzarella and mix with the rest of the ingredients. Mash up and mix thoroughly.
Place a bit of filling on a slice of aubergine (approximately one large soupspoon).
Roll up the slices and put them tightly together in an oven dish. Pour over the passata and season with unrefined sea salt with herbs. Place a slice of the other mozzarella on top of each roll and put in the oven for 30 minutes.