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Italian-Style Aubergine Rolls
Long, thin aubergine ribbons from the MandoChef wrap around mozzarella, tomato, anchovy, capers and basil, held together with a cocktail stick while they steam in the Micro Urban. Bulgur wheat cooked in the same base and a warm tomato sauce round out the plate.
- Total time
- 31 min
- Prep
- 15 min
- Cook
- 11 min
- Rest
- 5 min
Ingredients
Method
Halve the drained anchovies and rinse the capers. Cut the mozzarella into pieces. Slice the tomatoes into rounds with the MandoChef, then slice the unpeeled, rinsed aubergine lengthways into ribbons on a finer setting.
Lightly salt the aubergine ribbons. On the wider end of each one, place a tomato round, some mozzarella, half an anchovy, a caper and a basil leaf. Roll up and secure with a cocktail stick.
Arrange the rolls in the two steamer baskets of the Micro Urban. Stack the baskets over the base filled with 400 ml (14 fl oz) cold water, close and cook for about 11 minutes at 900 W. Keep warm.
Rinse the Micro Urban base, pour in 800 ml (27 fl oz) water and the bulgur. Stir, close with the grain insert and lid, and cook for the time given on the packet; let it rest for 5 minutes. Drain if needed, then season with salt, pepper and olive oil.
Serve the aubergine rolls with the bulgur and the warm tomato sauce.
