Ingredients
- 3 large aubergines
- 4 tbsp olive oil
- 3 cloves of garlic, minced 300g tomato passata (pureed, strained tomatoes)
- dash of balsamic vinegar
- 1 tsp sugar
- 1 tsp dried basil and oregano 150g chopped mozzarella cheese
- salt to taste
- black pepper to taste
For the filling:
- 1 large onion
- 250g fresh mushroom
- 50g parsley
- 2 red bell peppers
- 150g grated mozzarella cheese
Directions
Step 1
Put all filling ingredients in a kitchen processor and mix until finely chopped. Sauté the filling in olive oil until light golden colour. Set aside.
Step 2
Sauté the filling in olive oil until light golden colour. Set aside.
Step 3
Cut the aubergine vertically into thin slices. Brush generously with olive oil and sprinkle with salt.
Step 4
Lay them on a baking tray. Bake in a preheated oven at 200°C, until brown.
Step 5
In the meantime, make the tomato sauce by sautéing the garlic in olive oil then stir in the passata. Then add a dash of balsamic vinegar and dried oregano and basil. Add 1 tsp of sugar. Simmer for few minutes until it thickens.
Step 6
When the aubergine slices have cooled down, lay 1 tsp of the filling on the wide end of the slice and roll. Place each roll in an oven dish then cover with the tomato sauce. Sprinkle the chopped mozzarella on the top.
Step 7
Bake in the oven for 30 minutes.
Step 8
Serve hot!
