Eggplant Rolls Vegan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s) or 2 small ones
- 3 large onion (s) or 4
- 2 cloves garlic)
- 12 tomato (s), dried in oil
- 12 olives
- 200 g tomato paste
- salt and pepper
- 2 tablespoon olive oil
- 1 sprig rosemary
- 4 sprigs oregano
- 1 sprig thyme
- Herbs Provence, if you don`t have herbal branches
Print Recipe
Pin Recipe Instructions
- Cut the eggplant into thin slices. Fry on both sides with a little olive oil. While the eggplants are frying on one side, season the other side with salt, pepper, and garlic pepper. Now also add the fresh herbs. Now turn the aubergines and season on the other side.
- Cut the onions into slices and the garlic. Add the onions to the pan. It is best to put it on the edge. When the eggplants are done, put them on a plate. Now distribute the onions in the pan and add tomato paste.
- Let it roast briefly. Then fresh oregano is added to the pan. If necessary, season with salt and pepper.
- Then brush the aubergines with the onion mixture. Add the sun-dried tomatoes and roll up like a roulade. Finally finish with a wooden skewer and an olive. Garnish with a little chopped parsley or rocket.
- As an alternative to the grill pan I used, the aubergines can also be prepared in the oven. Put some olive oil, garlic, rosemary and thyme on the baking sheet. Then place the aubergines on top and cook in the oven at 250 ° C. Again, it is best to turn the aubergines once and season with salt and pepper.
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