Ingredients
●
Yellow cheese
100 g
for vegans choose tofu
●
Salt and pepper
1 tsp
to taste
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Step by step
Step 1
Slice the eggplant into 3-4 mm thick pieces.
Step 2
There are three ways to prepare them:
- Drizzle with a little oil, place on a parchment-lined tray, and bake. Turn over after 10-15 minutes when browned.
- Grill them, with or without oil.
- Fry them in oil, though I've not used this method recently to avoid excess oil.
Step 3
Let the slices cool. While they're cooling, prepare the vegetable filling.
Step 4
Wash and thoroughly clean the vegetables.
Step 5
Dice the mushrooms and carrots, or process them in a food processor. Julienne the pepper.
Step 6
Heat some oil in a pan, add the carrots, and cook for 3-4 minutes, stirring occasionally.
Step 7
Add the peppers, stir, and continue cooking for another 3-4 minutes.
Step 8
Add the mushrooms, stir, and allow the water to evaporate completely.
Step 9
Pour in the wine and leave on the heat for another 3-4 minutes.
Step 10
Season with salt and pepper, then turn off the heat.
Step 11
Place about 1 tablespoon of the filling on each eggplant slice.
Step 12
Roll up the eggplant slices tightly.
Step 13
Place the rolls in a baking tray.
Step 14
Mix the tomato paste with water until liquid, and pour over the rolls. You can substitute with ketchup or homemade tomato sauce.
Step 15
Sprinkle grated cheese over eggplant rolls and bake in a preheated oven at 200°C for 20-30 minutes.
Step 16
Bake until lightly browned. Remove, let rest for 10-15 minutes to absorb flavors.
Step 17
Serve as a standalone dish or as a side with fish or meat. Enjoy your meal!
Quantity:
500 g
(4-5 servings)
Prep time:
30 min
Difficulty:
intermediate
Ready in:
30 min
Publish date: