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🍽️ Stuffed Eggplant Rolls in Tomato Sauce

481 kcal · 30 min · 4 servings

Ingredients

• 700 g large eggplants (2 large eggplants)
• salt
• pepper (from the mill)
• 2 shallots
• 2 garlic cloves
• 8 tbsp olive oil
• 1 tsp finely chopped thyme leaves
• 1 tsp finely chopped oregano leaves
• 1 tsp finely chopped sage leaves
• 125 ml vegetable broth
• 800 g peeled tomatoes (1 large can)
• 300 g mozzarella (2 balls)
• 8 dried tomatoes (in oil)
• 2 tbsp olive paste (from the jar)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stem at the top.
3. 3. Slice the eggplants lengthwise into thin slices about 0.5 cm thick.
4. 4. Sprinkle all slices evenly with salt.
5. 5. Let the salted slices sit for 20 minutes.
6. 6. Peel the shallots.
7. 7. Peel the garlic cloves.
8. 8. Chop the shallots and garlic very finely.
9. 9. Heat 2 tablespoons of olive oil in a pot.
10. 10. Add the chopped shallots and garlic to the hot oil.
11. 11. Sauté the vegetables briefly until fragrant.
12. 12. Stir in the desired herbs.
13. 13. Pour in the broth.
14. 14. Add the tomatoes.
15. 15. Let the sauce simmer uncovered over low heat for about 30 minutes.
16. 16. Season the finished sauce with salt and pepper.
17. 17. Pat the eggplant slices dry with a kitchen towel.
18. 18. Line a baking sheet with parchment paper.
19. 19. Arrange the dry eggplant slices on the tray.
20. 20. Brush the slices with 4 tablespoons of olive oil.
21. 21. Preheat the oven to 220 degrees top heat.
22. 22. Bake the eggplants for 15 minutes until lightly browned.
23. 23. Take the mozzarella out of the package and let it drain.
24. 24. Cut the mozzarella into strips about 0.5 cm thick.
25. 25. Pat the dried tomatoes dry.
26. 26. Cut the dried tomatoes into quarters lengthwise.
27. 27. Remove the baked eggplant slices from the oven.
28. 28. Spread a little olive paste on the browned side of each slice.
29. 29. Distribute the mozzarella strips on the paste.
30. 30. Place the quarters of the dried tomatoes on top.
31. 31. Roll the eggplant slices up tightly.
32. 32. Secure the rolls with toothpicks.
33. 33. Brush the rolled eggplants with the remaining oil.
34. 34. Put the rolls back into the oven.
35. 35. Bake them for another 15 minutes until golden brown on the outside.
36. 36. Place the warm tomato sauce on the serving plates.
37. 37. Place the eggplant rolls into the sauce.
38. 38. Garnish the dish with fresh sage leaves if desired.

Nutrition per serving

• kcal: 481
• Protein: 19 g · Fett/Fat: 38 g · Carbs: 17 g