Aubergine rolls
Aubergine rolls
Delicious aubergine rolls, filled with cheese covered in tomato sauce!
Vegan, nut free, gluten free, soy free | Serves 2 | SIDE
Ingredients:
- 1 large aubergine (eggplant)
- 2 tablespoons of olive oil
- Salt and pepper
- 1/2 teaspoon of each dried oregano and garlic granules
- 100 gr vegan hard cheese (I used Violife epic mature)
Tomato sauce:
- 6 tablespoons of tomato passata
- 1 tablespoon of olive oil
- Salt and pepper
- 1/2 teaspoon of each dried oregano and garlic granules
Steps:
1.Preheat your oven to 180°C and line a baking tray with parchment paper.
2.Remove the edges from the aubergine and slice it lengthwise in thin slices (1cm thick).
3.Place the slices on the baking tray on single layer (do it in batches if needed), add a splash of olive oil and sprinkle with salt, pepper, oregano and garlic granules.
4.Bake for 8 minutes or until golden. Continue until you have used all the slices.
5.While the aubergines are cooking prepare the cheese and tomato sauce.
6.Cut the cheese into small rectangles, you want to have the same number as your sliced aubergines.
7.For the tomato sauce, combine all the ingredients in a bowl. Add half of the tomato sauce in a baking tray (24x16cm).
8.Once the aubergines are cooked, add a piece of cheese in each slice and roll it up. I used a toothpick to hold it together but it's not necessary.
9.Place the rolls in the baking tray and add the remaining tomato sauce on top.
10.Cover and bake for 25 minutes.
We had it with tzatziki, Greek tomato fritters and Greek salad!
Happy cooking everyone!
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