Eggplant Rolls with Tomato Sauce
Eggplant rolls with tomato sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g large eggplants (2 large)
- Salt
- black pepper (freshly ground)
- 2 shallots
- 2 Garlic cloves
- 8 tbsp olive oil
- 1 tsp finely chopped thyme
- 1 tsp finely chopped oregano
- 1 tsp finely chopped sage
- 125 ml Vegetable broth
- 700 g tomatoes
- 300 g sheep cheese (feta)
- 8 dried tomatoes (in oil)
- 2 tbsp olive paste
Instructions
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1.
Wash, trim, and slice eggplants lengthwise into 0.5 cm thick slices; sprinkle with salt and let stand for about 20 minutes.
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2.
Peel and finely chop shallots and garlic. Briefly blanch tomatoes, cool, peel, quarter, seed, and dice them.
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3.
Heat 2 tbsp olive oil in a pot, sauté shallots and garlic. Add herbs, broth, and tomatoes; simmer uncovered on low heat for about 30 minutes, seasoning with salt and pepper.
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4.
Pat eggplant slices dry, place on parchment-lined baking sheet, brush with 4 tbsp olive oil, and bake at 200°C (top heating) for 10-15 minutes until lightly browned. Cut cheese into ~0.5 cm strips; pat dried tomatoes dry and cut lengthwise into quarters.
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5.
Remove eggplant slices from oven and spread a thin layer of olive paste on the browned side. Distribute cheese and dried tomato pieces, roll tightly, and secure with toothpicks. Brush with remaining oil and return to oven for another 10-15 minutes until rolls are browned on the outside.
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6.
Serve by placing the tomato sauce on a plate and inserting the eggplant rolls; garnish with fresh herbs as desired.
