Aubergine rolls
easy
75 mins
75 mins
Ingredients
- 2 Aubergines (about 300 g each)
- 4-5 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Onions (about 50 g each)
- 1/2 bunch Parsley
- 500 g Pork sausage
- 1 egg (size M)
- 1 Garlic clove
- 2 packages (200 g each) strained tomatoes
- 1/8 l Vegetable broth (instant)
- 800 g Potatoes
- 30 g Pine nuts
- 1/2 bunch Thyme
- 16-20 little wooden skewers
Directions
- 1
Clean and wash the aubergines and cut them lengthwise into 8-10 thin slices. Heat 2-3 tablespoons of oil in a large pan and fry the eggplant slices for 1-2 minutes on both sides.
- 2
Season with salt and pepper. Remove from the pan and allow to cool. Peel and finely chop the onions. Wash parsley, dab dry, pluck leaves from the stems and chop finely. Knead the minced meat, half of the onions, parsley and the egg and season with pepper.
- 3
Spread the aubergine slices with the butter mixture and roll them up. Fix each slice with a wooden skewer. Fry the aubergine slices in cooking fat at medium heat for about 10 minutes. Remove from the pan and set aside.
- 4
Peel and finely chop the garlic. Add to the frying fat together with the remaining onion and fry. Deglaze with strained tomatoes and stock, bring to the boil and season. Place the aubergines in the sauce and cook over a low heat with the lid closed for about 15 minutes.
- 5
Peel, wash and quarter the potatoes. Heat the rest of the oil in a pan and fry the potatoes for 15-20 minutes over medium heat. Season with salt and pepper. Fry the pine nuts in a lightly greased pan until golden brown.
- 6
Wash the thyme, dab dry, chop finely and sprinkle over the aubergine rolls together with the pine nuts. Season again and serve on plates.
Nutrition Facts
690 kcal
33 g
45 g
38 g
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