Vegan eggplant rolls

Ingredients for 4 servings:

• 1 large eggplant(s) or 2 small ones
• 2 tbsp olive oil
• 3 large onions or 4 medium-sized ones
• 2 garlic cloves
• 12 tomatoes, dried in oil
• 12 olives
• 200 g tomato paste
• e.g. salt and pepper
• e.g. garlic pepper
• 1 sprig(s) rosemary
• 4 sprigs of oregano
• 1 sprig(s) of thyme

Instructions

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

Cut the eggplants into thin slices. Fry them on both sides with a little olive oil. While the eggplants are frying on one side, season the other side with salt, pepper, and garlic powder. Now add the fresh herbs. Turn the eggplants over and season the other side. Slice the onions and finely chop the garlic. Add the onions to the pan. It’s best to place them near the edge. When the eggplants are done frying, place them on a plate. Distribute the onions in the pan and add the tomato paste. Let it roast briefly. Then add fresh oregano to the pan and season with salt and pepper to taste. Then coat the eggplants with the onion mixture. Add the sun-dried tomatoes and roll them up like a roulade. Finish with a wooden skewer and an olive. Garnish with some chopped parsley or arugula, if desired. As an alternative to the grill pan, which I used, you can also prepare the eggplants in the oven. To do this, add a little olive oil, garlic, rosemary, and thyme to the baking sheet. Then place the eggplants on top and bake in the oven at 250°C. Turn the eggplants once and season with salt and pepper. Tip: If you don’t have any herb sprigs, you can use Provençal herbs instead.