Eggplant roulades

Ingredients for 2 servings:

• 1 eggplant(s), as long as possible, approx. 400 g
• 125g mozzarella
• 200 g tomatoes, chopped
• 8 black olives, pitted
• 4 basil leaves
• 1 garlic clove(s)
• 6 tbsp extra virgin olive oil, cold squeezed
• e.g. salt and pepper
• 50 ml white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Eggplant wraps

Finely chop 1 garlic clove. Heat 2 tablespoons of olive oil in a saucepan and sauté the garlic over low heat. Add 200g of chopped tomatoes, season with salt and pepper, and simmer over medium heat with the lid closed for 10 minutes. Add a little liquid if necessary. Cut 4 equal-sized slices lengthwise from the eggplant. Discard any remaining edges. Heat 4 tablespoons of olive oil in a non-stick pan and fry the eggplant on both sides until golden brown. Meanwhile, cut the mozzarella into small cubes and halve the olives lengthwise. Preheat the oven to 180°C (top/bottom heat). Remove the eggplant from the pan, place it on a platter, and season with salt and pepper. Spread 2/3 of the tomato sauce over the eggplant. Then spread 2/3 of the mozzarella on top. Arrange 4 basil leaves and the olive halves on top. Roll up the eggplants and place them in a 15 x 15 cm baking dish. Spread the remaining tomato sauce and mozzarella on top. Pour 50 ml of white wine on the sides. Bake in the oven at 180 °C for 10 minutes. Serve with white bread.