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🍽️ Italian Eggplant Rolls

367 kcal · 30 min · 4 servings

Ingredients

• 2 large eggplants
• salt
• 4 tomatoes
• 8 olives
• 2 garlic cloves
• 4 oil-packed sardines
• 2 tbsp almond kernels
• 20 ml port wine
• 1 tbsp white wine vinegar
• pepper (from the mill)
• 4 tbsp olive oil
• 50 g flour
• 150 g mozzarella

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stem area at the top.
3. 3. Slice the eggplants lengthwise into thin, long slices.
4. 4. Sprinkle the slices evenly with salt.
5. 5. Let the salted slices rest for 15 minutes.
6. 6. Then pat the eggplants dry with kitchen paper.
7. 7. Blanch the tomatoes briefly in boiling water.
8. 8. Shock the tomatoes immediately in cold water.
9. 9. Peel the skin off the tomatoes.
10. 10. Quarter the tomatoes and remove the seeds.
11. 11. Cut the tomato flesh into small cubes.
12. 12. Remove the pits from the olives.
13. 13. Peel the garlic cloves.
14. 14. Dice the garlic very finely.
15. 15. Drain the oil from the can with the sardines.
16. 16. Roughly chop the olives, garlic, sardines, and almonds.
17. 17. Mix the chopped ingredients with the tomato cubes.
18. 18. Season the mixture with port wine and vinegar.
19. 19. Add salt and pepper.
20. 20. Heat olive oil in a frying pan.
21. 21. Coat the eggplant slices in flour.
22. 22. Fry the slices in batches on both sides until golden brown.
23. 23. Let the fried slices drain on kitchen paper.
24. 24. Slice the mozzarella into thin slices.
25. 25. Place a mozzarella slice on an eggplant slice.
26. 26. Add one tablespoon of the tomato mixture on top.
27. 27. Roll up the eggplant tightly.
28. 28. Secure the roll with a toothpick.
29. 29. Serve the Italian eggplant rolls.

Nutrition per serving

• kcal: 367
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 18 g