Eggplant Rolls Stuffed With Tomatoes

Eggplant Rolls Stuffed With Tomatoes


  • 4 eggplants
  • 250 g of feta cheese
  • a little olive oil
  • For the sauce
  • ¼ fl. olive oil
  • 2 Dried onions cut into thin slices
  • 3 sk. garlic
  • 5 large chopped tomatoes
  • salt
  • 1 pinch of sugar
  • freshly ground pepper
  • 2 tablespoons parsley finely chopped
  • 2 cents mint chopped

How to make?

We start the egg rolls, washing first and wiping the eggplant.

Cut them into slices of 1.5 cm thick. We lay them on 2 sheets of paper. Rub with a little olive oil. Bake at 200 degrees C for 10-15 minutes to soften lightly.

For the sauce

Heat the olive oil and wilde onions and garlic. Pour the tomatoes, salt, freshly ground pepper and sugar and boil the ingredients for 10 minutes on high heat. Finally, add the parsley and the mint to the sauce.

Next, place a slice of toast on each eggplant slice and wrap it in a roll. After preparing all rolls, put them in a deep pan next to each other, pour it over with the sauce and bake them in a warm preheated oven for 20 minutes.

Finally, sprinkle a little slice (optional)

If you liked egg rolls, you’ll be thrilled with the following recipe

Aubergine aubergines


No Comments

Leave a Reply