Summary

Ingredients

• 2 eggplant (s), as slim as possible, approx. 500-600g
• salt
• 3 tablespoon oil (olive oil)
• 1 bunch basil
• 100 g sheep cheese, milder
• Tomato juice
• 1 onion (s)
• 2 tablespoon oil (olive oil)
• 1 clove garlic
• 1 tablespoon tomato paste
• 1 can (s) tomato (s), 240g drained weight or 350-400g fresh tomatoes
• salt and pepper
• 1 pinch rosemary, dried
• 2 pinches paprika powder, delicacy

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Instructions

1. Wash the aubergines well, cut off the end of the flower and cut the fruit lengthways into 0.5 cm thick slices.
2. Grease the tray thinly (or parchment paper).
3. Place aubergine slices on top, lightly salt and brush thinly with oil.
4. Put the tray in the oven at 200 ° C and insert a second tray directly above the eggplant one. Bake for 15-20 minutes. Turn the slices over and also lightly salt the second side and brush thinly with oil. Bake for another 15 minutes (covered with a second baking sheet).
5. Wash and dry the basil and cut into fine strips.
6. Cut the sheep cheese into thin sticks. Sprinkle eggplant slices with basil strips. Place the sheep cheese sticks in the middle of the aubergine slices and roll up the slices.
7. Keep eggplant rolls warm in the oven.
8. Sauce: peel the onion, dice it finely and sauté in the hot oil until translucent Squeeze in the garlic clove and sauté briefly. Stir in tomato paste and let brown briefly. Deglaze the onion with the canned tomatoes or the finely diced, peeled fresh tomatoes.
9. Let the sauce simmer gently in an open saucepan for at least 25 minutes.
10. Season to taste with salt, pepper, grated rosemary and paprika.