Vegan Aubergine Rolls

This mediterranean recipe is simple yet tasty. It can easily be prepared beforehand, so you have time for your guests or to make an entree. Serve with a side of herb polenta (italian/french cornmeal porridge) or wild rice.

Serves 2-3 people.

Recipe for 2-3 people:

• 2 large eggplants
• 2 vegan sausages
• 1 medium paprika
• 1/2 medium onion
• pickled garlic (to taste)
• 1 pck tomato sauce (or homemade tomato sauce)
• 1/2 pack vegan cheese (I use Cheezly Mozarella-Style or Herbs)
• vegan breadcrumbs

also: italian herbs, pepper, olive oil, salt

You can also try other fillings like fried mushrooms, smoked tofu or beans.

• preheat your oven to 180°C (350F)
• cut up the eggplants into 1 cm slices
• salt on both sides and let sit for 10 min (the salt pulls out the water and makes the eggplant softer and less bitter)
• fry the eggplant slices on both sides with a little bit of olive oil. Apply with a brush if you want the fat content low. Fry on medium heal until the slices get soft and bendy. Set aside and let cool a little.

• cut up the saussages into pieces about the widht of the eggplant slices
• cut the paprika and onions into fine stripes
• cut how much garlic you want into slices

• place saussage, peperoni, onion and garlic on one end of the eggplant slice. Add a dash of black pepper and herbs to taste
• roll up the eggplant slice tightly around the filling and place into a casserole dish with the opening facing downwards. You can secure the rolls with a toothpick, just remember them when eating later!
• pack your eggplant-rolls tightly in the casserole dish

• cover the eggplant-rolls in tomato sauce
• put sliced vegan cheese on top and sprinkle the breadcrumbs on (gives it a nice crust)
• (up until now the dish can be prepared beforehand and temporarily stored in the fridge.)
• bake 40min at 180°C (350F)

Serve hot with a side of herb polenta (italian/french cornmeal porridge) or wild rice.