Aubergine Mozzerella Rolls
Aubergine are an excellent cholesterol management food. They contain chlorogenic acid, which protects the LDL cholesterol from oxidation and also contains Nasunin, which mops up damaging compounds. Many dieters avoid aubergines as they require oil to make them tasty. They are the perfect food for a low carb food plan.
A client introduced them to me as a crisp replacement to enjoy with steak and aside from burning my first batch, they have become part of my weekly shop.
Makes 2 servings Carb 5g Calories: 294
Makes 2 servings
260g, 1 large Aubergine, slices lengthways
30ml, 2 tablespoons olive oil
100g mozzarella, sliced
100g, 1 medium tomato, sliced
fresh basil leaves
Balsamic vinegar, for drizzling
160g Rocket leaves
Cut the aubergine lengthways onto 10 thin slices and discard the outer 2 slices.Sprinkle the slices with salt and set them aside in a sieve for 20 minutes. Then rinse under cold water and then pat dry with paper towel.
Pre-heat the grill and place the slices on the grill rack, brushing the top of the slices with olive oil- grill for 3 to 5 minutes and then turn, brushing the other side with olive oil. Do not brown them at this point.
Remove from the grill and place a thin slice of mozzarella and a thin slice of tomato with a basil leave at the centre of each slice , season and then fold the aubergine over the filling. Cook under the grill until heated through and the mozzarella melt.
Serve with rocket side salad and a drizzle of balsamic vinegar