Eggplant rolls

Ingredients for 4 servings:

• 1 large eggplant(s)
• 2 balls of mozzarella
• 6 tomatoes
• 1 bunch basil, fresh
• olive oil
• 1 small can of tomatoes
• Salt
• pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

An interesting starter

Cut the eggplant lengthwise into 3-4 cm thick slices, season with salt, and immediately fry in olive oil in a non-stick pan. This won’t take very long given the thickness of the slices; use medium heat and add a little more olive oil to be on the safe side. The slices should roll up but not fall apart. Remove the slices from the pan, pat them dry with kitchen paper, and top with a piece of tomato flesh, basil, and mozzarella. Season with salt and pepper, and roll them up into a roulade. If desired, you can secure the roulade with a wooden skewer. Now place a small can of tomatoes with their juice in a baking dish, roughly puree with a spoon, and season with salt, pepper, and a touch of sugar. Place the eggplant rolls into this tomato puree (they should only be half covered). Pour olive oil over the whole thing and place it in a preheated oven at 200 degrees Celsius for 20 minutes. Then let it cool and transfer it to individual plates. A bit of work, but delicious! Tip: Serve warm with garlic mashed potatoes on the terrace in the summer with wine and friends…simply fantastic – enjoy! Or as a delicious appetizer to a tasty main course. If you like, you can season the eggplant rolls with fresh herbs; instead of basil, you can also use sage, thyme, or rosemary. The quantities may be a bit too much. But you can always use the tomatoes and mozzarella in a salad.