Beef Roulades with Aubergine Filling, Served with Mashed Potatoes

Wash the roulades, pat dry and pat both sides thinly.

Chop the aubergine and an onion and fry in oil. Then add the garlic and chilli, stir briefly and paprika. Season with salt and pepper. Let cool down at room temperature.

Cut the pickles and hard-boiled eggs into small cubes and add to the aubergine mixture.

Add mustard, tomato paste and a tablespoon of crème fraiche.

Season with salt and pepper and stir the mixture well.

Brush the meat with the mixture and form into a roulade, skewer with the roulade needle and fry in oil on all sides.

Remove the roulades from the frying stock and fry the remaining onions, cut into small pieces, vigorously. Season with salt and pepper and finally paper it in paper. Pour water over and add the roulades again. (I continued to steam in the pressure cooker, it only takes 40 minutes and all the flavors and ingredients are largely retained, so I like to use pressure cookers for such dishes) If you don't have it, the roulades have to simmer for about 2 hours until the meat is tender.

Peel the potatoes, cut thin wedges and cook them in salted water. Drain the water.

Add the cream, butter and 1 tablespoon of crème fraiche and mash well.

When the roulades are done, take them out of the stock, in the oven at 100 ° you can keep them warm until the sauce is ready.

Add 1 tablespoons of tomato paste to the frying stock and puree to a fine sauce using a blender.

It can be served. I made this filling up when I saw I had eggplant in my vegetable drawer. Without further ado, I decided to create a filling with it. It was so strong and really juicy. I will definitely do it again.

PS: Tip from my husband for you: The filling also tasted so good, as a spread ... he meant and nibbled :-)))