Eggplant Rolls with Cheese Filling
- 2 large Eggplant
- olive oil (For brushing)
- freshly ground peppers
- 5 sprigs Basil
- 400 grams Feta
- 4 shallots
- 3 garlic cloves
- 80 grams sun-dried tomatoes (in oil)
- 3 Tbsps olive oil
- 1 tsp Tomato paste
- 400 milliliters chopped tomatoes (canned)
- 2 generous pinches Piment d'Espelette
- 40 grams Pine nuts
Rinse and pat dry eggplants, slice into equal slices. Brush 8 slices with olive oil and grill on a hot grill until lightly browned on both sides.
Arrange grilled eggplant slices on work surface and pat excess oil with paper towels. Rinse and shake dry basil, pluck off leaves and cut leaves of 3 branches into strips. Crumble feta and mix with basil strips. Peel shallots and garlic and chop finely. Drain sun-dried tomatoes and chop.
Heat olive oil in a pan. Saute shallots and garlic until translucent. Add sun-dried tomatoes and tomato paste, saute briefly. Deglaze pan with chopped tomatoes and season with salt, pepper and red pepper. Bring to a boil.
Spread 300 grams (approximately 10 ounces) of feta and basil mixture on eggplant slices and roll up. Arrange rolls in a baking pan and spread with tomato sauce. Sprinkle with remaining feta mixture and pine nuts and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Garnish with remaining basil leaves and serve.