Eggplant Rolls

With the taste of the south, you can easily beat your guests 1. preheat the oven to 200 ° C. Heat 3 tbsp. oil. Wash and dry the melanzane, cut the ends into small pieces. Slice the melanzane lengthwise with a vegetable slicer. Roast in oil until soft. Remove and drain.

For the sauce, cut the chiles and peppers in half, clean, seed, scrape and chop. Add to the frying pan with the tomatoes and steam for about 10 minutes. Season with salt and pepper.

For the filling, peel the onion, cut into cubes. Cut bread into cubes.

Mix bread and onion bel with mince, season with salt, season with pepper.

4. brush the gratin dish with a little tomato sauce. Place 1-2 tsp of the filling on the thin end of each eggplant slice, roll up. Continue until filling and melanzane are used up.

5. place rolls, seam side down, in sauce. Pour on remaining sauce, bake in stove for about 35 min. Dice the feta. After 25 min sprinkle over the melanzane with the pine nuts, finish the rolls.

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