Eggplant rolls with cheese
Inspired by Yoli
1-2 medium eggplants
2 medium tomatoes
Thyme and parsley
Salt, pepper and olive oil
½ cup crumbled feta cheese (lightly desalted in cold water)
3 tablespoons parmesan
30 g blue cheese
40 g grated cheese
3 large mushrooms
4-5 sprigs of chives
Parsley, dill and thyme, fresh and dried
Rinse the eggplant, remove the bottom and stem, then cut lengthwise into thin slices. Brush with oil and grill both sides in a skillet or on the grill. Place each batch of aubergines in a lidded container. Season with salt and drizzle with oil. Leave to marinate and soften.
Finely chop the mushrooms and chives and saute in a little olive oil, covered. Season with salt and dill, thyme and parsley. Drain the excess water.
In a bowl, mash the different cheeses with a potato masher. Add the mushrooms and egg. Season with pepper and fresh greens. Mix well.
Put 1 teaspoon of filling at the base of each eggplant slice. Wrap. Continue like this until all the ingredients end. Arrange the stuffed rolls in a buttered gratin dish. Top each with a thin slice of tomatol. Sprinkle with parsley, dill and thyme.
Finally, sprinkle the eggplant rolls with oil olive and a handful of parmesan. Bake for 20-30 minutes at 200°C. Serve warm.