Eggplant and Mozzarella Rolls

Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the mozzarella into 16 evenly thick slices.
4. 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.