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INGREDIENTS TO SERVE 4-6 PEOPLE
8 anchovy fillets in oil
16 capers in vinegar
140 g mozzarella
200 g firm tomato
1 eggplant( 250 g)
.16 basil Leaves
16 wooden toothpicks
Salt and pepper
150 ml tomato sauce to serve
1. Cut the anchovies in half and rinse
the capers. Dice the mozzarella
2. Using the MandoChef, slice
the tomatoes (position 2/), then
the eggplantlengthwise (position 1/a).
3. Season the eggplant slices with salt,
then place on the largest side of each
slice: one slice of tomato, one piece
of mozzarella, 12 anchovy, one caper
and one basil leaf. Roll, then hold
together with a toothpick.
4. Pour 400 ml water into the Micro
Urban Large Base. Place the eggplant
rolls into the Shielded Colander and
Shallow Colander. Stack both colanders
on the Base, cover and microwave
for 11 min. at 900 watts.
5. Remove the toothpicks, and serve
the eggplantrolls with the tomato sauce
and some bulgur cooked using the Micro
Urban Large Base with Grain insert
and Grain Cover.