Eggplant Rolls with Spicy Rice Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg aubergine (s)
- 6 tablespoon olive oil
For the filling:
- 80 g rice (lon rain rice)
- 120 g onion (s)
- 1 clove garlic
- 200 g bell pepper (s)
- 1 hot pepper
- 300 g tomato (s), fresh (alternatively canned)
- 70 g cheese (Greek kefalotiri), alternatively Pecorino sardo or Pecorino toscano
- 2 tablespoon olive oil
- 1 bunch parsley, smooth, finely chopped
- Salt and pepper, freshly ground
For the sauce: (yogurt sauce)
- 150 g yourt, Greek or Turkish
- 2 tablespoon crème fraîche
- 2 cloves garlic
- salt
- pepper from the grinder
- Butter for the mold
- 50 g butter, cut into flakes
- 1 tablespoon parsley, finely chopped, for sprinkling
- 1 cup water, salted
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and remove the stalks. Cut lengthways, preferably on a bread slicer, into thin slices approx. 1 cm thick. Then put them in salt water so that they don`t turn brown.
- For the filling, cook the rice in plenty of salted water for about 20 minutes. Then pour off the remaining water and set the rice aside.
- In the meantime, peel and finely chop the onions and garlic. Halve the pepper, remove the seeds and partitions and cut into 5 mm cubes. Chop the peppers very finely. Blanch and peel tomatoes. Remove the stem and seeds and finely dice the pulp.
- Heat 1 tablespoon of olive oil in a pan and sweat the onion and garlic cubes in it. Add the pepper pieces and sweat for 5 minutes. Add half of the tomatoes and the chopped parsley. Take off the stove and let cool down a bit.
- Grate the cheese, mix in with the rice and season with salt and pepper.
- Remove the aubergine slices from the salted water and pat dry with a kitchen towel. Heat 1 tablespoon of olive oil in a non-stick pan and fry the aubergine slices on both sides.
- Take out and put 1 tablespoon of the filling on the narrow end of each slice. Roll them up carefully and place them side by side in a buttered baking dish. Spread the remaining tomatoes over the aubergines and top with flakes of butter. Pour a cup of salted water. Cover the baking dish with aluminum foil.
- Cook at 180 ° C in a preheated oven for approx. 20 to 25 minutes.
- In the meantime, peel the garlic for the sauce and press it into the yogurt. Stir with crème fraiche until smooth, season with salt and pepper.
- Take the pan out of the oven and sprinkle the finished eggplant rolls with parsley and serve.
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