Rouleaux d'aubergine à la tomate

Hello and welcome to Philippe's kitchen. Today I present to you the recipe for tomato eggplant rolls. To make this recipe, you will need large eggplants, we will take only 2, 125 g of mozzarella, 450 g of minced beef, 400 g of tomato sauce, 50 g of grated parmesan, 35 g of capers, 5 tablespoons of olive oil, half a teaspoon of Provence herbs, half a teaspoon of cumin, a teaspoon of garlic powder, and of course salt and pepper. First step, we take care of the eggplants. So we start by removing the peduncle, then we put the eggplant flat and we cut slices in length. So we go delicately and we make regular slices of about half a centimeter thick, I show you. And we do the same for the rest. When the eggplants are cut, we take a brush and we will oil each side of the eggplant slices. So we are generous, we put a lot of it everywhere. Here we go back, we do the back and we do the same for the rest. I greased a baking sheet, I put the well-greased eggplant slices on top. I installed the eggplant slices, now we are going to salt them. So we put a little salt on each one. I made two plates. Now it goes to the oven, which I preheated to 180 ° C for 25 minutes. During cooking, we will prepare the stuffing. So I put 450 grams of minced meat in a salad bowl. I put rosemary, so we're going to put two thirds. Then I'm going to put half a teaspoon of cumin, a teaspoon of garlic powder, half a teaspoon of Provence herbs and gently mix. Now we season with salt. So you put what you want. Then I'm going to put a few turns of pepper mill. So the same, the quantities you want. I mix. In fact, we're going to go by hand, it's easier. And we mix. I add the remaining mince and I continue to mix. The stuffing is a little dry, I add a net of olive oil and I mix again. The stuffing is ready, we reserve. Halfway through cooking, I took the eggplants out of the oven. They are already very flexible. So I turn them over to cook the second side. Here. And we're going to bake for about ten minutes. After 25 minutes, the eggplants are cooked. They are very flexible. Look, they roll on themselves. It's perfect. We let you cool. We will be able to move on to the assembly. To finish, we cut the mozzarella into quite thin slices. You see, like this. The mozzarella is cut. We reserve. To make the rolls, it's very simple. So we take a slice of eggplant. We put it flat like this. We take the stuffing. So we are generous. We put a good amount of it. Here, we put it on the edge. We add a slice of mozzarella on top. Here, we tap slightly. And we roll by tightening well. Here. Look, the roll is formed. We put it in a gratin dish. And we do the same for everything else. My eggplant rolls are installed, well tightened, in a gratin dish. We take the tomato sauce. And we spread it all over. If it's homemade tomato sauce that is cooked. I advise you to take a rather cooked sauce. It will be better. We put a lot of it everywhere. Like this. To finish, we sprinkle the whole thing with parmesan. So there, we put a good amount of it to make it gratin. The rolls are ready. We put the dish in the oven at 180 ° C for about 30 minutes. Right out of the oven. Look how pretty it is. We will be able to go to the table. The recipe is finished. Place for tasting. So look at this beautiful plate that I served. I put three little rolls. Look, we see the mozzarella, the stuffing. The top is super well grated. It smells really too, too good. Look at this. I put a little bit of sauce at the bottom. Now we're going to taste. So I'm going to take a bite. And we'll see how it is inside. Look, it holds up well. Look, it's beautiful. So now we taste. We smell the aubergines and it's super well seasoned. I was delighted to present this recipe to you. I hope you liked it. If you liked it, I'll let you subscribe to the channel. Put a little blue thumb. It will always be a pleasure for me. Otherwise, I tell you very quickly for new culinary adventures. Be Philippe's kitchen. Ciao, ciao.