Noord Hollander Eggplant Rolls
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Ingredients
- 2 Eggplants
- Salt
- 200 g Couscous
- 200 ml broth
- 200 g Noord Hollander Premium Gouda (creamy strong)
- 400 g cherry tomatoes, cut into small cubes
- 1 Garlic clove
- 2 tbsp mixed chopped herbs (e.g., thyme, oregano, basil, parsley)
- 4 tbsp plant oil
- 1 tsp brown sugar
- 1 tsp tomato paste
- 200 ml tomato juice
- small wooden skewers
Instructions
-
1.
Wash and clean the eggplants, then slice lengthwise into about 0.5 cm thick slices. Sprinkle slices with salt. Prepare couscous according to package instructions but cook in broth. Grate the cheese. Wash tomatoes and cut 100 g into small cubes. Peel and crush the garlic.
-
2.
Mix couscous with 100 g cheese, tomato cubes, garlic, and herbs; season with salt and pepper. Spread the mixture onto the eggplant slices, roll them tightly, and secure with small wooden skewers.
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3.
Heat a little oil and sear the rolls in batches until golden brown on all sides. Place the rolls in a baking dish, sprinkle with remaining cheese, and bake in a preheated oven at 200 °C (gas: level 4, fan 180 °C) for about 10–15 minutes until the cheese melts. Sauté the remaining tomatoes in leftover heated oil until they burst. Sprinkle with sugar and lightly caramelize. Add tomato paste and juice, bring to a boil, and season with salt, pepper, and herbs. Plate the rolls with sauce and garnish with herbs if desired.
