Braised eggplant rolls
Braised eggplant rolls
Ingredients
150 g pecorino
25 g parmigiano reggiano
150 ml vegetable bouillon
1 can ORO di Parma chopped tomatoes (400 g)
1 package ORO di Parma strained tomatoes (250 g)
2 tsp. ORO di Parma tomato paste, triple concentration
2 onions
1 garlic clove
2 eggplants (400 g)
2 stalks rosemary
2 tbsp. “extra vergine” olive oil
Salt and pepper from the mill
Sugar
Step 1
Wash the rosemary and the eggplants. Remove the two ends of the eggplants, cut them in half and slice one half lengthwise into thin slices. Cut the second half into cubes. Remove the peel from the onions and the garlic clove and chop them finely.
Step 2
Slowly heat the olive oil in a pot and sweat the chopped onions and garlic in it. Stir in ORO di Parma tomato paste, 3 times concentrated, and sauté well before adding ORO di Parma chunky and strained tomatoes. Let the sauce simmer briefly and then pour in vegetable stock. Now you can season it to your liking with salt, pepper, sugar and rosemary. Then add the diced eggplant to the sauce.
Step 3
Blanch the eggplant slices in boiling water for 2-3 minutes before rolling. Then cut the pecorino into sticks. They should be about as long as the eggplant slices are wide. They will be rolled into the slices. Preheat the oven to 200 °C convection and pour the tomato sauce into the baking dish.
Step 4
Season the blanched eggplant slices with salt and pepper and roll them around the pecorino sticks. Then you can put the rolls in the baking dish and bake them with some grated pecorino for 12 to 15 minutes. Now you can serve your spicy Melanzane al forno and enjoy it directly. Molto facile!
Ingredients
150 g pecorino
25 g parmigiano reggiano
150 ml vegetable bouillon
1 can ORO di Parma chopped tomatoes (400 g)
1 package ORO di Parma strained tomatoes (250 g)
2 tsp. ORO di Parma tomato paste, triple concentration
2 onions
1 garlic clove
2 eggplants (400 g)
2 stalks rosemary
2 tbsp. “extra vergine” olive oil
Salt and pepper from the mill
Sugar
