Aubergine strudel

Ingredients

• 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
• salt

Wash the aubergines and cut them in half. Pre heat the oven to 180°C and bake the aubergines - pinched with a fork - for approx. 40 minutes.
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.