Aubergine (eggplant) rolls, are a great way to diversify vegetarian dishes. You can include rice, quinoa or bulgur in the filling, or even raisins. You can serve them as they are, but I also bake them in a tomato sauce for extra flavour.
- 200gr canned tomatoes (1/2 can)
- 1 clove of garlic
- 1 small onion
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 aubergine (eggplant)
- 1 hard boiled egg
- 50gr feta
- 1 tbs milk
Serves 1 as part of the Budget Challenge. If serving along rice, serves 2.
Chop the garlic and onion finely. Combine them with the tomatoes and dried herbs in a saucepan and heat gently.
Cut the top and base off the aubergine and cut it into 6 slices. Grill the slices for 2 minutes on each side.
Combine the egg, feta and milk and mash it together with a fork. Place a heaped teaspoon of the filling on a grilled slice of aubergine, about 3cm from the base. Roll the slice up.
Pour the tomato sauce in an ovenproof dish and place the roll in the sauce. Fill the remaining slices.
Bake for 20 minutes on 180°C