| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Servings | people |
Ingredients
- 2 pcs Aubergine
- 2 pcs Onion
- 4 cloves Garlic
- 150 g Mozzarella cheese
- 1/2 bundle Rosmarin
- 1/2 bundle Thyme
- 2 tbsp Tomato purée
- Salt and pepper
Ingredients
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Instructions
- Start by doing the Tomato sauce (the recipe you will find under sauces). The sause can as well be done the day before, if you are doing this please do not forget to heat it up before adding it in the form the day after
- Slice the aubergine in about 1 cm thick slices, You should count on 3 aubergine slices / person. Chop the onion, garlic, thyme and the rosmarin and the rest of the aubergine. Cut the mozzarella in sticks ca 3 x 1 cm and about 5-6 cm long
- Fry aubergine slices to a gold brown color, but before frying put them in a bowl with salt water for about 30 minutes. This makes so you do not need to use as much olive oil when you fry them. When fried put them aside and let them cool of
- Heat up a pan with olive oil and fry the onion and aubergine. Press in the garlics. Add the tomato purée, rosmarin, thyme and mix it together. season it with salt and pepper
- Apply the fried mixture with onion, aubergine and spices on the fried gold brown aubergine slices. Add one mozzarella stick on each of the fried aubergines and roll them together one by one
- Heat up the oven to 250°C. Add the tomato sauce in a oven form. Put the aubergine rolls on top of the sauce. Backe it in the oven for about 5 to 10 minutes
Recipe Notes
Serve with polenta as a main dish!
Bon appétit !
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