Eggplant Rolls with Goat Cheese

Ingredients

1 yellow bell pepper

1 onion

2 cloves garlic

3 tbsp olive oil

240 g canned tomatoes

75 ml orange juice

1 tsp honey

2 eggplants

50 g sun-dried tomatoes

75 g goat cheese

150 g ricotta cheese

1 tbsp breadcrumbs

3 fresh basil stalks

Salt to taste

Pepper to taste

Wash the peppers, cut into quarters, remove the stems and seeds. Finely chop the flesh.

Peel and finely chop the onion and garlic.

Heat 1 tbsp oil in a frying pan. Add the pepper, onion, and garlic. Sauté over medium heat. Add the canned tomatoes and orange juice and cook over low heat for 5 minutes. Season the sauce with salt, pepper, and honey, remove from heat, and transfer to a baking dish.

Drain the sun-dried tomatoes. Finely chop them and place them in a bowl.

Add the goat cheese, ricotta, and breadcrumbs. Season with salt and pepper. Wash and dry the basil, pick off the leaves, finely chop, add to the cheese, and mix thoroughly.

Wash and peel the eggplants, and slice lengthwise into 5 mm thick slices. Lightly brush the eggplant slices on both sides with the remaining oil, season with salt, and place on a baking sheet lined with baking paper. Place on medium heat and grill for 3-4 minutes on each side. The eggplants should be light brown. Be careful not to burn the paper during cooking. Remove from the grill and let cool slightly.

Spoon 1 tablespoon of filling onto each eggplant slice and spread evenly over the entire surface. Roll carefully.

Place the rolls, seam-side down, next to each other in a baking dish. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Transfer the rolls to a plate with the vegetable sauce and serve.

Garnish with basil and toasted bread or couscous if desired.

Enjoy!