Eggplant Rolls Filled with Potato and Basil Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 4 large potatoes, mostly waxy
- 40 g basil, frozen, chopped
- 60 g butter
- 3 tablespoon vegetable oil
- salt
- Cayenne pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them until cooked. Drain and let cool.
- Preheat the oven to 180 - 200 ° C with convection. Wash the aubergines and cut into 0.5 - 1 cm slices. I use a mandolin for this. Spread the slices individually on a baking sheet lined with baking paper and sprinkle with salt.
- Let the vegetables rest for at least 20 minutes until the eggplants are visibly losing liquid. Now remove the liquid with a paper towel.
- Put the baking sheet in the oven and cook the aubergines for 15-20 minutes. The cooking time can vary.
- In the meantime, use a press or a masher to mash the potatoes, add the spices, basil and butter and mix.
- When the aubergines are done, take them out of the oven, brush them with vegetable oil and let them cool. Pour the potato mixture into a piping bag and squirt a strip of the mixture onto each aubergine slice. Then roll up the aubergines and drizzle with a little oil if you like.
- The rolls can be eaten warm or cold.
- Info: Although butter is animal, it is rated as neutral in an alkaline diet.
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