Eggplant Roulade
A fresh vegetable dish featuring sliced eggplants rolled with tomato and mozzarella filling. Try this and more recipes from Spoonsparrow!
Ingredients
- 2 large eggplants
- Salt
- 8 medium tomatoes
- 400 g mozzarella
- 1 bundle basil
- Pepper
- 2 tbsp oil
- 300 ml instant vegetable broth
- 40 g margarine (or butter)
- 40 g flour
- 250 ml milk
- 100 g green, chopped olives
Instructions
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1.
Wash the eggplants, trim ends and slice lengthwise into 1/2 cm thick pieces. Sprinkle with salt. Wash tomatoes, cut off a lid from each and hollow out with a spoon.
-
2.
Cube the mozzarella, grate basil dry, chop it, mix into cheese. Season with salt and pepper, fill the tomato cavities, then replace lids.
-
3.
Rinse eggplant slices, pat dry and place over tomatoes; secure with toothpicks. Heat oil, sear the roulades 2‑3 minutes, deglaze with vegetable broth. Cover and simmer about 15 minutes.
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4.
Heat fat, sauté flour until lightly browned, whisk in milk and broth, add olives, let simmer 5 minutes. Serve the eggplant roulades with olive sauce over cooked rice.
