400G Violife Creamy with Tomato & Basil
2 large aubergines, sliced
2 small green peppers, cut in sticks
1 medium onion, cut in sticks
Salt and freshly ground pepper
In a medium sized frying pan add a bit of olive oil and sauté the aubergines until golden brown. Remove them from the pan and season with a bit of salt. Place them on a thick layer of kitchen paper so that most of the excess oil is absorbed.
Let them dry for about 10 minutes and then place them next to each other on a large piece of cling film. Spread the Violife Creamy with Tomato & Basil on top. Then add the pepper and onion sticks evenly. Sprinkle with the basil leaves and season with a bit of freshly ground black pepper.
Hold the cling film from one side and start rolling, until it becomes an aubergine type “burrito”. Tighten the cling film on both sides and place in the fridge for 30 minutes. Remove from the fridge and cut in thick layers.