Eggplant rolls with spicy rice filling

Ingredients for 4 servings:

• 1 kg eggplant(s)
• 6 tbsp olive oil
• 80 g rice (long grain rice)
• 120 g onion(s)
• 1 clove(s) garlic
• 200 g bell pepper(s)
• 1 Pepper
• 300 g tomatoes, fresh (alternatively from a can)
• 70 g cheese (Greek Kefalotiri), alternatively Pecorino sardo or Pecorino toscano
• 2 tbsp olive oil
• 1 bunch parsley, flat, finely chopped
• Salt and pepper, freshly ground
• 150 g yogurt, Greek or Turkish
• 2 tbsp crème fraîche
• 2 cloves garlic
• Salt
• Pepper from the mill
• Butter for the mold
• 50 g butter, cut into flakes
• 1 tbsp parsley, finely chopped, for sprinkling
• 1 cup water, salted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the eggplants and remove the stems. Cut lengthwise into thin slices, approximately 1 cm thick, using a bread slicer. Then place them in salted water to prevent them from browning. For the filling, boil the rice in plenty of salted water for about 20 minutes. Drain the remaining water and set the rice aside. In the meantime, peel and finely chop the onions and garlic. Halve the bell pepper, remove the seeds and membranes, and cut into 5 mm cubes. Finely chop the chili peppers. Blanch and peel the tomatoes. Remove the stems and seeds and finely dice the flesh. Heat 1 tablespoon of olive oil in a pan and sauté the onion and garlic. Add the bell peppers and sauté for 5 minutes. Add half of the tomatoes and the chopped parsley. Remove from the heat and let cool slightly. Grate the cheese, mix with the rice, and season with salt and pepper. Remove the eggplant slices from the salted water and pat dry with a kitchen towel. Heat 1 tablespoon of olive oil in a non-stick pan and fry the eggplant slices on both sides. Remove from the pan and place 1 tablespoon of the filling on the narrow end of each slice. Carefully roll up and place side by side in a buttered baking dish. Distribute the remaining tomatoes over the eggplants and top with knobs of butter. Pour in a cup of salted water. Cover the baking dish with aluminum foil. Bake in a preheated oven at 180°C for approx. 20 to 25 minutes. Meanwhile, for the sauce, peel the garlic and press it into the yogurt. Mix with crème fraîche until smooth, season with salt and pepper. Remove the dish from the oven and sprinkle the finished eggplant rolls with parsley and serve.