Aubergines, so they are tastier and tastier than meat: I always make them every week | Only 90 calories!

To prepare a good main course you don’t necessarily need meat, so much so that the aubergine rolls are even more delicious and appetizing. In fact, thanks to this recipe everyone will appreciate the vegetables and be finished in a heartbeat.

The ideal would be to propose them when you have guests, so as to surprise them and also make a good impression. But, the strong point of this dish is its genuineness given that aubergines, which should be included in one’s diet, have many properties that are good for the body. But let’s see how to prepare eggplant rolls!

The recipe for eggplant rolls, the filling made like this is really delicious!

Preparation time: 20 minutes
Cooking time: 65-70 minutes
Total time: 1 hour and 30 minutes
Servings: about 18 rolls
Calories: 90 per roll

Ingredients

• 600 gr of aubergines (2 large)
• 300 gr of boiled potatoes
• 100 gr of grated Gouda cheese (or even better scamorza)
• 30 ml of olive oil
• 20 g of butter
• 3 small red onions cut into slices
• 2 cherry tomatoes (the pulp)
• 2 minced garlic cloves
• 2 large tomatoes cut into slices
• 7-8 cherry tomatoes cut in half
• 6-7 peppers
• Just enough chopped parsley
• Just enough oregano
• Just enough sweet paprika
• Just enough pepper
• Just enough salt

Preparation

1. First, trim the aubergines, cut them (lengthways) into medium-thick slices and place them in a large dripping pan.
2. Now brush both sides with oil mixed with salt, pepper, paprika, oregano and garlic and bake them for 15 minutes at a temperature of 180°C .
3. Now place the peppers in a baking tray, drizzle them with a drizzle of olive oil and bake them for 25-30 minutes at a temperature of 180°C , then peel and cut them into slices.
4. Pour a drizzle of oil into a non-stick pan, fry the onions in it, once they are golden, season with salt and put them on a plate.
5. Mash the potatoes, add the butter, salt and pepper, mix, add the onions, stir and add the parsley.
6. Once this is done, spread the aubergines on a cutting board, stuff them with a slice of pepper and a spoonful of purée and roll them up.
7. Grease a rectangular ceramic baking dish, place the tomatoes on the bottom, salt them, place the rolls on top, season with the cherry tomato pulp (cooked in a pan with oil), the scamorza cheese and the cherry tomatoes.
8. Finally put it to cook in the preheated oven for 25 minutes at a temperature of 180°C . Once ready, take them out of the oven and serve them still hot.