Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Grate the cheese, mix in with the rice and season with salt and pepper.
6. 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.
7. 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.
8. Cook at 180 ° C in a preheated oven for approx. 20 to 25 minutes.
9. 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.
10. Take the pan out of the oven and sprinkle the finished eggplant rolls with parsley and serve.