- 1 roll of puff pastry
- 2 aubergines
- 150 gr. mild cheese (scamorza or medium cheddar)
- 80 gr. bread guts
- 30 gr. fresh basil leaves
- 30 gr. pine nuts
Let them cool down and dig the aubergine pulp. Place the basil leaves, the guts, pine nuts and the cheese in a food processor and mix until obtaining a smooth texture. Lay the puff pastry on baking paper, cover it with the aubergine pulp and add the mix on top. Close to obtain a pastry roll, well sealed. Make some cuts on the top of the roll.
Bake for approx. 25 minutes in preheated oven at 200°C.