First of all, wash and peel the aubergines and cut them into slices lengthwise, then place them on the baking sheet lined with parchment paper, season with salt and oil and cook for about 15 minutes at 180 ° C, in a preheated convection oven, then let them cool .

Once the aubergines are cold, season them with Philadelphia and pesto, then add the salmon and roll them up to form rolls.

The salmon eggplant rolls are ready: let them rest for at least 30 minutes in the fridge and serve.

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