Eggplant and Mozzarella Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 m. Eggplant (s), (approx. 250 g each)
- salt and pepper
- 1 onion (s), peeled
- 250 ml water
- 5 tablespoon olive oil
- 1 packet tomato (s), chunky, with herbs
- 1 teaspoon broth, instant (delicacy)
- 2 tablespoon sauce thickener, darker
- 1 pinch (s) sugar
- 1 teaspoon herbs, chopped (e.g. sage, thyme or herbs Provence)
- 250 g mozzarella
Print Recipe
Pin Recipe Instructions
- Clean the aubergines, cut lengthways into 16 even slices approx. 1 cm thick. Salt, pepper. Let the aubergine slices soak for about 30 minutes. Pat dry with kitchen paper.
- In the meantime, finely dice the onion. Braise in 1 tablespoon of hot oil. Pour in 250 ml of water and chunky tomatoes. Bring to a boil. Stir in the stock and sauce thickener, cook for approx. 1 minute. Season to taste with salt, pepper, sugar and herbs.
- Cut the mozzarella into 16 evenly thick slices.
- Heat the remaining oil in another pan. Fry the aubergine slices on both sides until golden brown. Place on kitchen paper. Top each with a slice of mozzarella. Roll up and pin tight with a wooden skewer. Place the eggplant rolls in the tomato sauce and heat.
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