← All recipes

🍽️ Stuffed Eggplant Rolls

155 kcal · 30 min · 4 servings

Stuffed Eggplant Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant thoroughly and remove the stem.
  2. 2. Slice the eggplant into rounds about 5 millimeters thick.
  3. 3. Sprinkle 1 teaspoon of salt over the slices.
  4. 4. Place the salted slices on kitchen paper to absorb excess moisture.
  5. 5. Wash the parsley and shake it dry.
  6. 6. Pluck the parsley leaves from the stems.
  7. 7. Peel the garlic clove.
  8. 8. Add the parsley leaves, garlic, and drained capers to the mixing container.
  9. 9. Pulse the ingredients for 6 seconds on speed 8.
  10. 10. Cut a cross into the bottom of the tomatoes.
  11. 11. Pour boiling water over the tomatoes.
  12. 12. Peel the skin off the tomatoes.
  13. 13. Quarter the tomatoes and remove the core.
  14. 14. Add the tomato pieces to the mixing container.
  15. 15. Pulse the tomatoes for 6 seconds on speed 4.
  16. 16. Cut the bread into 1-centimeter cubes.
  17. 17. Add the bread cubes to the other ingredients in the mixing container.
  18. 18. Pour in 20 milliliters of olive oil.
  19. 19. Add 2 pinches of pepper.
  20. 20. Mix everything for 35 seconds on speed 4 until a compact mass forms.
  21. 21. Push the mixture down from the sides with a spatula if necessary.
  22. 22. Repeat the process if the mixture is not yet homogeneous.
  23. 23. Season the filling with salt and pepper to taste.
  24. 24. Stir the filling for 20 seconds on speed 1 in reverse direction.
  25. 25. Transfer the filling to a bowl and rinse the mixing container.
  26. 26. Rinse the eggplant slices under running water.
  27. 27. Let the slices drain.
  28. 28. Place the eggplant slices in the shallow steaming insert.
  29. 29. Fill the mixing container with 1 liter of water.
  30. 30. Place the steaming attachment on the device.
  31. 31. Hang in the shallow steaming insert.
  32. 32. Close the device.
  33. 33. Steam the eggplant slices for 10 minutes.
  34. 34. Preheat the oven to 180 degrees Celsius.
  35. 35. Remove the eggplant slices from the steaming attachment.
  36. 36. Pat the slices dry between two layers of kitchen paper.
  37. 37. Be careful that the slices are not too hot to avoid burns.
  38. 38. Spread the bread mixture onto the eggplant slices.
  39. 39. Fold the slices in half.
  40. 40. Secure the rolls with a toothpick.
  41. 41. Pour the remaining oil into a baking dish.
  42. 42. Arrange the rolls in the dish.
  43. 43. Bake the rolls for about 15 minutes until golden brown.

Nutrition per serving