Vegetarian eggplant cannelloni

Ingredients for 2 servings:

• 1 m.-large eggplant(s)
• Salt
• 1 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 piece(s) ginger, finely chopped
• 200 ml orange juice
• 1 pack of tomatoes, pureed
• 1 bell pepper(s), yellow or orange
• 100 g almonds, chopped
• 200 g goat’s cheese
• 100 g tomatoes, dried in oil, or without
• 1 bunch of basil
• salt and pepper
• 1 tbsp sour cream
• 100 g Parmesan

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

a super delicious vegetarian dish where you don’t miss meat

First, cut the eggplant into thin slices, about 2-3 mm thick. Each slice should be large enough to wrap the filling later. Halve the middle slices lengthwise again, so they are about 5 cm wide. Cut any leftovers and edges into small cubes and set aside. Place the eggplant slices on a large platter and season generously with salt. Let stand for 15 minutes. After the resting time, wash the eggplants, pat them dry, brush them lightly with olive oil, and grill them briefly in the oven. When they start to brown, remove them quickly. Meanwhile, sauté the finely diced onion in olive oil, briefly sauté the very finely diced garlic, the very finely diced ginger, and the eggplant leftovers. Pour in the tomato puree, add the diced bell pepper, pour in the orange juice, and let everything simmer. For the filling, toast the almonds in a hot pan until they turn light brown and develop a wonderful roasted aroma. Be careful, they burn easily. In a small bowl, mix the toasted almonds with the goat’s cheese, finely diced, sun-dried tomatoes (tomatoes in oil taste better, but they’re more of a hassle to cut), and finely chopped basil. A little sour cream creates the right consistency; it should be creamy, not too thick, not runny. Season with salt and pepper. Now pour the tomato sauce into a baking dish. Using a small spoon, place the filling in the center of the eggplant slices and wrap them up. Place the eggplant rolls, open end down, close together on top of the sauce. Sprinkle freshly grated Parmesan cheese on top and bake in the oven at 200 degrees Celsius for about 20 minutes. Brown rice goes very well with this.