Vegetarian
Aubergine Rounds with Salami and Quark Topping
Aubergine is cut into thin rounds, left to release its juices and then dried well. Each round is topped with a slice of salami and a hearty quark mixture with egg, cheese, sweetcorn and breadcrumbs. Bake in a preheated oven until the aubergine begins to brown underneath. Serve as a main course with a potato side dish, or cold as a buffet snack.
Method
01.
Wash the aubergine and cut it into half-centimetre rounds, salt them and leave for about 1/2 hour to release their juices. Then dry the rounds well with kitchen paper (or a cloth) and arrange them on …
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