Aubergine-ham rolls with bean puree

Name: Aubergine-ham rolls with bean puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 5 TABLESPOONS Oil (e.g. olive oil); 1 can(s) (850 ml) peeled tomatoes; 1 (approx. 400 g) medium-sized aubergine; 7-10 Tbsp Salt; 1 can(s) (425 ml; separation weight: 250 g) white beans; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Pepper; 3-4 Stem(s) Basil; 3 large slices of cooked ham (approx. 50 g each); 2-3 stem(s) Thyme; 3 TABLESPOONS Breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
5 TABLESPOONS Oil (e.g. olive oil)
1 can(s) (850 ml) peeled tomatoes
1 (approx. 400 g) medium-sized aubergine
7-10 Tbsp Salt
1 can(s) (425 ml; separation weight: 250 g) white beans
7-10 Tbsp Cayenne pepper
7-10 Tbsp Pepper
3-4 Stem(s) Basil
3 large slices of cooked ham (approx. 50 g each)
2-3 stem(s) Thyme
3 TABLESPOONS Breadcrumbs

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Heat 1 tablespoon of oil in a pot and fry the onion in it. Add the tomatoes and garlic and braise for about 30 minutes. In the meantime, wash and clean the eggplants and cut them lengthwise into slices about 3 mm thick. Results in about 12 slices.
2
Sprinkle with salt and leave to stand for about 15 minutes. In the meantime drain the beans and puree them finely with a blender. Dilute with some bean stock if necessary. Season with salt and cayenne pepper. Dab aubergines and season with pepper. Heat 2 tablespoons of oil in a frying pan and fry the eggplant slices in it in portions for about 2 minutes while turning. Take them out and let them cool down. Wash the basil, dab dry and pluck the leaves from the stalks. Spread the aubergine slices with bean purée. Cut ham slices into quarters and place 1 quarter each with a basil leaf on an eggplant slice and roll up. Wash the thyme, dab dry and pluck the leaves from the stalks. Fill tomato ragout into an ovenproof dish and place aubergine rolls on top.
3
Take them out and let them cool down. Wash the basil, dab dry and pluck the leaves from the stalks. Spread the aubergine slices with bean purée. Cut ham slices into quarters and place 1 quarter each with a basil leaf on an eggplant slice and roll up. Wash the thyme, dab dry and pluck the leaves from the stalks. Fill tomato ragout into an ovenproof dish and place aubergine rolls on top. Sprinkle with breadcrumbs and thyme. Sprinkle with the remaining oil and bake in a preheated oven (electric range: 200 °C/ gas: level 3)
4
Bake for about 15 minutes. Serve garnished with remaining basil