Aubergine rolls with Parmesan cheese and pine nuts

Method

1. Slice the aubergine lengthways and halve it lengthways again. Sprinkle the slices with a little salt and leave them for about 15 minutes.
2. Rinse the slices off with cold water and pat dry well. Grill them with the olive oil in a griddle pan or under a hot grill until nicely brown. Coarsely chop the pine nuts and toast them in a dry pan until golden brown.
3. In a bowl, stir the ProActiv and mix in the pine nuts, Parmesan cheese and herbs. Add black pepper to taste.
4. Brush the aubergine slices with the mixture and roll them up. Secure them with a cocktail stick.

Method – Air Fryer

1. Slice the aubergine lengthways and halve it lengthways again. Sprinkle the slices with a little salt and leave them for about 15 minutes.
2. Rinse the slices off with cold water and pat dry well. Grill them with the olive oil in a griddle pan or under a hot grill until nicely brown.
3. Brush the aubergine slices with the oil and air fry at 200°C for 8-10 minutes in batches, turning halfway.
4. Toast the pine nuts in a small tin at 160°C for 2-3 minutes.
5. In a bowl, stir the ProActiv and mix in the pine nuts, Parmesan cheese and herbs. Add black pepper to taste.
6. Brush the aubergine slices with the mixture and roll them up. Secure them with a cocktail stick.