John Myers
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Eggplant Rolls on Tomato
The perfect eggplant rolls on tomato recipe with a picture and simple step-by-step instructions.
- 1 Aubergine
Minced mass:
- 300 g Minced meat
- Herbs and spices
- 1 kl. Onion and knofi
- 1 tsp Mustard medium hot
- Breadcrumbs
- Egg
Tomato sauce:
- 8 fresh Tomatoes
- 1 Can Peeled and diced tomatoes
- Onion, Knofi
- Fresh basil
- Salt, pepper, possibly some chilli
- 1 Bullet Mozzarella
- 100 g Feta
- Who would like some cream for the sauce
- Wash the eggplant and slice thin slices lengthways with a slicer, place in cold salted water and let stand for approx. 30 minutes.
- For the mince filling, chop the onion and the garlic, with the egg, mustard and the spices … I’ll add ital. Herbs or spec. Minced meat, paprika, salt and freshly ground pepper ….. but everyone can season them as they want 🙂 Mix everything well, knead some breadcrumbs into the mixture.
- Remove the eggplant from the salted water and dab with kitchen paper. Put a tablespoon full of minced meat on the aubergine and roll up, secure with a toothpick.
- for the tomato sauce, peel and chop the tomatoes, drain them a little. Sear the onion, garlic and ginger in the pan, add the fresh and canned tomatoes to the pot, if you want you can also add a little tomato paste. Let the whole thing simmer a little. Season with Italian herbs and the basil. I like to add some cream to the sauce, put everything in a baking dish.
- Place the eggplant rolls on top and sprinkle with the diced feta and mozzarella, baked in the oven for about 35 minutes at 180 degrees.
- Rice or white bread tastes good with it!
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