Aubergine rolls
easy
45 mins
45 mins
Ingredients
- 1 large aubergine (approx. 300 g)
- 2 discs Toast
- 300 g minced lamb
- 1 Garlic clove
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Thyme paste from the glass
- 8 discs Bacon
- 3 TABLESPOONS Oil
- 1 package (500 g) chunky tomatoes
- 1/8 l clear broth (instant)
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp fresh thyme and lemon slices for the
- 7-10 Tbsp Garnish
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the aubergine, cut lengthwise into 8 slices of about 1/2 cm thick. Blanch in boiling salted water for 2 minutes, place on kitchen paper, dab dry. Soak toast in a little water.
- 2
Put the minced meat in a bowl. Peel garlic and crush finely. Add garlic, crushed bread and egg to the minced meat and knead. Season with salt and pepper. Spread aubergine slices with thyme paste, spread minced meat on top and roll up.
- 3
Wrap one slice of bacon around each one and fix with wooden skewers. Heat oil in a pan. Fry the roulades in it. Add tomatoes and stock, bring to the boil and cook over medium heat for about 15 minutes.
- 4
Remove the roulades and keep them warm for a short time. Thicken liquid with sauce thickener, bring to the boil and season with salt, pepper and paprika. Arrange eggplant roulades garnished with tomato sauce, fresh thyme and lemon slices.
- 5
It goes well with rice.
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