Aubergine Roulade with spicy filling

By dhoffmanlatter

Ingredients

• Filling:
• 1 tin of chopped tomatoes (14 oz or 400g)
• 2 tbsp. olive oil
• 2 large aubergines (eggplants)
• Salt and pepper
• 5 oz (150g) Gruyère AOP
• 3 tbsp (50g) pine nuts
• 1 bunch of mixed herbs, e.g. parsley, basil, oregano
• 3 tbsp (50g) sultana raisins
• 2 tbsp. breadcrumbs
• 1 egg
• 1 clove of garlic
• Salt and pepper

Preparation

Step 1

Cut aubergines (eggplant) lengthwise in 1/8 in. (5 mm) thick slices, sprinkle with salt and place in a sieve. Allow to sweat for an hour and then pat dry with kitchen paper. Fry in portions in the heated oil.

Roast pine nuts in a pan until golden-brown. Cut 3.5 oz. (100 g) of the Gruyère AOP into small cubes and finely grate the rest. Finely chop the herbs. Mix the pine nuts, cheese cubes, herbs, sultana raisins & breadcrumbs. Add a beaten egg to this mixture and mix well. Add the crushed garlic clove and season with salt & pepper.

Spread the filling over the aubergine slices,
roll all up into roulade form and place in a gratin baking dish.

Season the tomatoes with salt & pepper and pour into the gratin dish. Sprinkle with a few drops of olive oil and the grated Gruyère AOP.

Bake at 400°F (200°C) for 25-30 minutes.
Serve warm or cold.