Cut the 2 ends of the aubergines then slice them into thin strips.
Bring a large pot of salted water to a boil in which you will blanch the eggplant slices for 2 minutes.
Drain them and pat them dry with a paper towel.
Cut the mozzarella into slices and the tomatoes into rings
Place two slices of eggplant in a cross shape on a plate. Place a slice of tomato in the center, salt and pepper, then add a basil leaf, a slice of mozzarella and another basil leaf.
Fold the ends of the eggplant slices over the filling.
Repeat the process with the rest of the ingredients.
Leave 20 minutes in the fridge
Meanwhile, prepare the sauce: mix the olive oil, vinegar, tomato puree and lemon juice. Salt and pepper.
Put the rolls in a baking dish or in a frying pan.
Preheat the oven to 350ºC or turn the ring over medium heat.
Brush the eggplants with olive oil and brown them for 5 minutes on each side.
Put them on a plate and add the sauce.
Decorate them with pine nuts and chopped fresh basil.
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