Stuffed eggplant rolls

Ingredients for 4 servings:

• 3 eggplant(s)
• 500 g minced beef
• 1 onion(s)
• 2 garlic cloves
• 2 can/n pizza tomatoes, approx. 400 g each
• salt and pepper
• Thyme
• 1 jar tomato sauce with olives, approx. 400 g
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Preheat oven to 180 degrees fan-assisted oven. Cut the eggplants lengthwise into thin slices. Line a baking tray with baking paper. Place the eggplants on the baking tray, season with salt, brush with olive oil, and cook in the oven for about 10 minutes. The eggplants should bend without breaking. Allow to cool slightly on a board. Finely dice the onion and garlic and mix into the minced meat. Season well. Prepare a baking dish. Place a heaped teaspoon of minced meat on a slice of eggplant, roll them up, and place them side by side in the baking dish. Mix the olive sauce with the pizza tomatoes and pour over the rolls. Finish cooking in the oven at 180 degrees fan-assisted oven for 25 minutes. Serve with pasta or simply with baguette.