Vegetarian Stuffed Eggplant Rolls

Ingredients

• 3 eggplants (about 1 kg)
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 3 large tomatoes
• ½ bunch spring onions
• 2 tbsp finely chopped basil
• 1 Garlic clove
• 50 g grated vegetarian hard cheese
• 1 slice white loaf bread
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash, trim and cut the eggplants lengthwise into 12 slices about 1 cm thick. Line a baking sheet with parchment paper and brush it with 1 tbsp olive oil. Place the eggplant slices on the sheet, brush them with remaining oil and lightly salt. Bake in a preheated oven at 200°C for 10 minutes, then flip the eggplants and bake another 10 minutes.

2. 2.

   Meanwhile wash the tomatoes, quarter them, remove seeds and dice finely. Wash and trim the spring onions, cut into thin rings. Peel and mince the garlic. Toast the bread slice and crumble it finely. Blend herbs, garlic, bread crumbs, cheese and lemon juice into a puree, then mix in the tomatoes and spring onions, seasoning with salt and pepper.

3. 3.

   Spread the filling onto each eggplant slice, roll them up individually and secure with small wooden skewers. Serve the vegetarian stuffed eggplant rolls.