Auberginenrollen (Eggplant Rolls)
Description: Auberginenrollen (Eggplant Rolls) are a delicious and relatively easy dish featuring pan-fried eggplant strips filled with a creamy ricotta mixture, topped with a simple tomato sauce and baked with mozzarella. The recipe includes instructions for preparing the eggplant, making the filling and sauce, and baking the dish. Nutritional information per serving is provided.
Ingredients
- 2 Auberginen (ca. 600g)
- 1 TL Salz
- Öl zum Frittieren
- 250g Ricotta, Frischkäse oder Quark
- 50g geriebenen Mozzarella
- 20g geriebenen Grana Parano
- 1 Handvoll Petersilie
- 1/4 TL Salz
- 1 Prise Pfeffer
- 1 Prise Muskatnuss
- 70ml heißes Wasser
- 30g Tomatenmark
- 1 Prise Salz
- 1 Prise Pfeffer
- 1 Prise Oregano
- 30g geriebenen Mozzarella
Instructions
- Wash eggplants and cut off the top ends. Slice into approximately 5-8mm thick strips. Lay the strips side-by-side on a baking sheet lined with parchment paper. Sprinkle half of the salt over the strips, turn them over, and sprinkle the remaining salt on the other side. Rub the salt well into both sides with your hands. Place kitchen paper on top and let rest for at least 3 hours. After resting, pat the eggplant strips dry on both sides with kitchen paper.
- Heat oil in a pan over low heat. There should be enough oil so that the strips do not touch the bottom of the pan. Once the oil is hot enough, fry the eggplant strips for about 2 minutes on each side until lightly golden. Then place them on kitchen paper and put more kitchen paper on top to absorb excess oil.
- For the filling, finely chop the parsley and mix all the listed filling ingredients together. Lay the eggplant strips on your work surface and spoon the filling onto the ends of the strips. Roll them up. Place the eggplant rolls in a baking dish. Preheat oven to 180 degrees Celsius convection.
- Mix all the ingredients for the sauce and pour over the eggplants. Sprinkle grated mozzarella on top and bake for about 20 minutes.