Stuffed Eggplant Rolls with Tomatoes
- 150 grams Brown rice
- 500 milliliters Vegetable broth
- 3 thyme
- 1 bay leaf
- freshly ground peppers
- 4 Tbsps finely chopped fresh Fresh herbs (Oregano, parsley, basil, lovage)
- 1 ⅕ kilograms Eggplant
- 2 Tbsps olive oil
- 2 onions
- 150 grams Spinach
- 1 Tbsp olive oil
- 30 grams black Olives (pitted)
- 400 grams tomatoes
- ½ Pepperoncini
- 50 grams Mountain cheese
Combine rice with vegetable broth, thyme and bay leaf and bring to a boil. Reduce heat and simmer for about 40 minutes. Season with salt, pepper and fresh herbs and let soak for another 20 minutes.
Cut eggplants lengthwise into thin slices. Heat oil in a pan and cook eggplant slices, few at a time, until soft. Drain on paper towels. Chop onions very finely. Heat 1 tablespoon of olive oil in a pan and saute onions until soft, add spinach and saute briefly. Chop spinach coarsely. Chop olives finely. Add onions, spinach and olives to rice and season to taste.
Spread spinach and rice mixture on eggplant slices and roll up, secure with toothpicks. Grease ovenproof dish with a little olive oil. Dice tomatoes and chop pepperoncini very finely.
Arrange eggplant rolls in a pan and spread with tomatoes and pepperoncini. Season with salt and add a little broth to the pan. Sprinkle rolls with cheese. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from the oven and arrange on plates. Serve.