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Ingredients
Eggplant Canapés
- Filled Eggplant
- 4 small Eggplant
- 6 Tomatoes
- 3 onions
- 2 garlic cloves
- 1 bunch flat-leaf parsley
- 1 fresh green chili pepper
- 50 milliliters olive oil
- salt
- freshly ground peppers
- ½ tsp ground Cumin
- Rolled Eggplant
- 2 large Eggplant
- 1 Tbsp Caper
- 2 garlic cloves
- 1 bunch flat-leaf parsley
- 150 grams Mozzarella
- 2 sm cans Tomatoes (peeled, chopped)
- 80 grams breadcrumbs
- 60 grams Parmesan (grated)
- 2 eggs
- 50 milliliters olive oil
- salt
- freshly ground peppers
For the filled eggplant: Rinse the eggplants, peel with a vegetable peeler and blanch in boiling salted water. Rinse the tomatoes, remove the stems and cut the flesh into cubes. Peel the onions and garlic and chop finely.
Rinse the parsley, shake dry and finely chop. Trim the chile, rinse and cut into thin rings. Heat 1/2 of the olive oil in a pan and sauté the onions briefly. Add the garlic, chile and tomatoes and simmer for 5 minutes. Stir in the chopped parsley and season with salt, pepper and cumin. Cut each eggplant in half lengthwise, hollow out and fill with the onion-tomato mixture. Arrange in a baking dish and drizzle with the remaining olive oil. Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.
For the eggplant rolls: Rinse the eggplants and cut lengthwise into slices. Season the slices with salt, set aside for about 10 minutes and pat dry. Chop the capers finely. Peel the garlic and finely chop. Rinse the parsley, shake dry and chop. Cut mozzarella into small cubes.
Mix 3 tablespoons chopped tomatoes with the capers, garlic, parsley, mozzarella cubes, breadcrumbs, cheese and eggs and season with salt and pepper. Heat the olive oil in a pan, sauté the eggplant slices briefly, arrange on a clean work surface, spread the filling over top and roll up. Arrange in a greased baking dish and top with the remaining chopped tomatoes. Season with salt and pepper and bake in a preheated oven at 220°F (approximately 425°F) for about 20 minutes.