Summary

Ingredients

• 2 eggplant (s), a 50 g
• 1 vegetable onion (s)
• 200 g mushrooms
• 400 g minced meat, mixed
• 70 g butter
• 125 ml whipped cream
• salt
• Pepper, freshly ground
• 200 g cheese, Gouda, medium-aed
• 3 tablespoon tomato paste

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Instructions

1. Cut the aubergines lengthways into slices about ½ centimeter thick. Salt all the slices and let them steep for half an hour. Then rinse with cold water and pat dry.
2. Place the aubergine slices on a buttered tray and brush with approx. 30 g butter. Then bake them at 180 degrees for 15 minutes.
3. Peel the onion and cut into small cubes. Finely dice the mushrooms. Heat 30 g butter in a pan and fry the minced meat together with the diced onions until crumbly. Then fry the mushrooms briefly. Pour in the cream and season with salt, pepper and tomato paste. Reduce the sauce over a mild heat until it is very thick.
4. Brush the aubergine slices with the minced meat filling, roll up and secure with toothpicks. Place in a flat baking dish and sprinkle with the freshly grated cheese. Bake at 200 degrees for 10 minutes.