Stuffed Eggplant Rolls in Tomato Sauce

For the stuffed eggplant rolls, wash the eggplant, remove the stems and cut lengthwise into slices about 3 mm thick. Salt the slices on both sides and let them stand in a sieve for about 30 minutes.

Wash and clean the bell pepper and cut into small cubes. Pluck basil leaves and chop coarsely. Set aside a few basil leaves for decoration. Finely chop garlic.

Cut tomatoes into larger cubes. Cut onion into thin slices. Preheat oven to 200 °C top and bottom heat.

Crumble feta into a bowl and mix with the diced peppers, half of the chopped basil and half of the garlic.

Mix tomatoes in pieces with remaining chopped basil, remaining garlic and pepper and pour into baking dish. Add salt if necessary. Sprinkle the diced tomatoes evenly over the top.

Pat eggplant slices dry, top each with about 1 tbsp of the feta filling, roll up and tuck the rolls side by side on edge into the tomato sauce. Pour the rest of the filling into the rolls from above.

Spread the onion rings on the eggplant rolls and drizzle everything with a little olive oil. Bake for about 40 minutes and serve sprinkled with the remaining basil.

Preparation Tip:

The stuffed eggplant rolls go well with fresh bread, but also polenta, rice or pasta.

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