Eggplant minced rolls

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 1 large eggplant(s)
• 500 g tomatoes, pureed
• 100 g feta cheese
• 1 m.-sized egg(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp mustard
• 1 tsp thyme
• 1 tsp, sautéed rosemary
• 1 tsp, leveled chili flakes
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

suitable for low carb

Cut the eggplant lengthwise into approximately 5 mm thin slices. Salt the slices and drain the water. Finely chop the onion and mince the garlic. Knead the minced meat with the onion, garlic, egg, mustard, thyme, rosemary, chili flakes, salt, and pepper. Halve the feta cheese lengthwise and then cut into thin sticks approximately 5-10 mm wide. Cut approximately 30-40 cm long pieces of kitchen string. Form the minced meat into oval patties and make a hollow with your finger. Place a piece of cheese inside and close the mixture so that the feta is completely encased. Place it on an eggplant slice, roll it up, wrap it around the edges 2-3 times, and tie. Press the minced meat that has come out of the sides back into the roll. Fry the rolls in a pan with olive oil on all sides and let them brown well. When the rolls are golden brown, remove them from the pan and place them in a baking dish. Preheat the oven to 200°C fan/convection oven. For the tomato sauce, add the passata to the pan in which the rolls were previously fried. Season the sauce to taste with thyme, rosemary, chili, salt, and pepper and bring to a boil. Then pour the sauce over the rolls. Place the baking dish in the hot oven and cook for about 25 minutes. If you’re not following a low-carb diet, you can serve them with rice. Makes about 6-7 rolls.