Eggplant Rolls Filled with Potato and Basil Cream

Summary

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

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Instructions

1. Peel the potatoes and cook them until cooked. Drain and let cool.
2. 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.
3. Let the vegetables rest for at least 20 minutes until the eggplants are visibly losing liquid. Now remove the liquid with a paper towel.
4. Put the baking sheet in the oven and cook the aubergines for 15-20 minutes. The cooking time can vary.
5. In the meantime, use a press or a masher to mash the potatoes, add the spices, basil and butter and mix.
6. 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.
7. The rolls can be eaten warm or cold.
8. Info: Although butter is animal, it is rated as neutral in an alkaline diet.