Eggplant rolls with exotic potato snow

Ingredients for 4 servings:

• 2 medium-sized eggplants (approx. 500 g total)
• 600 g potatoes
• 1 ½ small onions
• 2 garlic cloves
• 175 ml milk
• 75 g grated cheese (e.g. Emmental)
• 3 eggs, size M
• olive oil
• Salt and pepper, coarsely ground
• 1 pinch of cinnamon
• 1 small cardamom pod(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Peel the potatoes and boil in salted water for about 25 minutes. In the meantime, wash the eggplants and cut them lengthwise into slices about 1/2 cm thick. Heat oil in a pan and fry the eggplant slices in batches for about 1-1.5 minutes on each side. Remove from the pan and let them cool next to each other on kitchen paper. Peel the onions and garlic and dice/chop both very finely. Also chop the cardamom pod very finely. Preheat the oven (fan oven 180°C). Drain the cooked potatoes. Add 75 ml of milk and mash in a saucepan until stiff. Knead in the onions and garlic. Season the stiff potatoes with salt, pepper, cinnamon, and cardamom. Spread the mashed potatoes on the eggplant slices, roll them up, and place the eggplant rolls in an ovenproof dish. Whisk the eggs with the remaining 100 ml of milk and season with salt and pepper. Pour the egg mixture over the eggplant rolls and sprinkle with grated cheese. Bake in the preheated oven on the middle rack for about 25 minutes until golden brown. Serve with a Greek salad.