Gratinated Goat Cream Cheese – Eggplant Rolls on Tomato Sauce

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Appetizers & Snacks
Cuisine European
Servings (Default: 6)

Ingredients

For the sauce:

  • 3 cans tomato (s), chunky
  • 1 clove garlic
  • 2 shallot (s)
  • 3 bay leaves
  • salt and pepper
  • cumin
  • Harissa
  • olive oil
  • red wine

For the vegetables:

  • 3 eggplant (s), not too curved
  • salt
  • Flour
  • Olive oil, plentiful, for frying

For the filling:

  • 2 cups goat cream cheese
  • 0.5 ½ cup cream cheese
  • some parmesan, freshly grated
  • Herbs, fresh, chopped, e.g. rosemary, parsley, chives, or a frozen mixture
  • nutmeg
  • 1 handful parsley, smooth, for the oil
  • 0.1 liters olive oil
  • 1 squirt lemon juice
  • salt
  • 50 g pine nuts, for sprinklin
Gratinated Goat Cream Cheese – Eggplant Rolls on Tomato Sauce
Gratinated Goat Cream Cheese – Eggplant Rolls on Tomato Sauce

Instructions

  1. Tomato sugo:
  2. Finely chop shallots and garlic, sauté in olive oil until translucent, then deglaze with the pizza tomatoes. Add bay leaves and spices, season to taste (deglaze with a little red wine if you like) and simmer well.
  3. Eggplant rolls:
  4. Cut aubergines into narrow, not too thin slices (approx. 1 cm thick) - if they are cut too thin, you will not be able to roll them up properly later. Salt the aubergine slices and let them steep for about 20-30 minutes. Then dab off the water with kitchen paper, heat plenty of olive oil in a pan, turn the aubergine slices lightly in flour (tap off the excess flour) and fry in the olive oil. The aubergines should get a little color, but not too dark. Let the aubergine slices cool down after frying.
  5. Filling:
  6. Mix the goat cream cheese with the normal cream cheese in a bowl, add the chopped herbs (fresh or frozen). Grate the parmesan into the mass, season lightly with nutmeg to taste.
  7. Let the tomato sauce cool and pour it into a baking dish. After the aubergine slices have cooled down well, brush the individual slices with the cream cheese mixture and roll them up. Place the eggplant rolls with the open side up on the tomato sauce. The rolls can easily sink into the tomato sauce, but should not be covered by it.
  8. Put in the oven for about 20 minutes at 150 - 180 degrees.
  9. Pluck the leaves from the flat-leaf parsley and place in a blender. Add good virgin olive oil and fresh lemon juice as well as salt. Mix everything well so that the parsley is finely chopped and the oil is a nice green color.
  10. Roast the pine nuts in a pan without adding any fat (be careful, they burn very quickly!).
  11. Put a little tomato sauce on the plate for each person, place two eggplant rolls on top, drizzle the parsley oil and sprinkle the pine nuts on top.
  12. This is a very tasty starter that is very easy to prepare and looks great. Tastes great with a few slices of white bread and a strong red wine.

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