Eggplant rolls with cheese
Inspired by Yoli
Ingredients:
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
1 egg
Preparation:
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.
