Mango rolls with herb rice and cream cheese filling with paprika, tomato, eggplant and sugar

Name: Mango rolls with herb rice and cream cheese filling with paprika, tomato, eggplant and sugar
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1 Swiss chard; 1/2 bunch parsley, chives and dill; 100 g lactose-free cream cheese; 4 Tomatoes; 1 red pepper; 1 Aubergine; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1/2 TEASPOON dried oregano; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
1 Swiss chard
1/2 bunch parsley, chives and dill
100 g lactose-free cream cheese
4 Tomatoes
1 red pepper
1 Aubergine
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1/2 TEASPOON dried oregano
7-10 Tbsp wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean the chard, remove 12 large leaves and cut off the stems. Use the remaining chard for other purposes. Blanch the chard leaves briefly in boiling water and place in iced water.
2
Take out and drain on kitchen paper. Wash the herbs, dab dry and chop or cut into small rolls. Drain the rice and let it drain. Stir in herbs and cream cheese. Place chard leaves next to each other on the work surface.
3
Spread the rice mixture over it. Roll up the leaves and pin them with wooden skewers. Wash and clean the tomatoes and cut them into pieces. Quarter peppers, clean, wash and cut into pieces. Clean, wash and cut aubergine into pieces.
4
Peel and finely dice the onion and garlic. Heat the oil in a pan. Brown the rolls in it all around, take them out and keep them warm. Put the vegetables in the pan and fry them. Stir in tomato paste.
5
Add 250 ml water, stir in oregano, bring to the boil and simmer for 2-3 minutes. Put the sauce on plates and arrange the mango rolls on top. Garnish with oregano.