Summary

Ingredients

• 3 large eggplant (s)
• 200 g wheat flour
• some olive oil for frying
• some salt and pepper

For the pesto:

• 300 g tomato (s), dried, pickled in oil
• 50 g pine nuts
• 1 clove garlic
• 40 g parmesan cheese
• 1 sprig rosemary
• 250 ml olive oil
• 50 ml sun-dried tomato oil

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Instructions

1. The quantities given for the pesto are for significantly more pesto than you need for the eggplant rolls.
2. Roast the pine nuts in a pan until golden brown. Put the tomatoes in a sieve, collect the oil in a bowl and place the tomatoes with the grated Parmesan, pine nuts, coarsely chopped garlic, needles from the rosemary sprig and oils in a narrow, tall container and puree with a hand blender until homogeneous Mass has arisen.
3. Cut off the stalks of the aubergines and cut lengthways into 5 mm thick slices with the bread slicer. Put the flour on a flat plate and turn the slices in it.
4. Put some olive oil in two pans. Fry the aubergine slices on both sides and place them next to each other on kitchen paper. Sprinkle with a little salt and pepper and put another kitchen paper on top so that you can put more aubergine slices on top. Brush the slices with red pesto and roll them together.
5. Let steep for a day before serving.