Aubergine rolls with goat's cheese and ginger

Name: aubergine rolls with goat's cheese and ginger
Total time: 25 min
Yield: 4
Ingredients: 2 eggplant; 5 tablespoon olive oil; 1 clove garlic; 1 look tomato cubes; 1 tablespoon ketjapmarinademanis; 3 centimeter fresh ginger; 250 gram soft goat cheese

Ingredients

Directions

Cut the aubergines each in 5 to 6 slices lengthwise. Sprinkle the slices with salt and leave them for 15 minutes.
Cut the garlic into slices. Heat one third of the olive oil in a frying pan and gently fry the garlic for 1 minute. Add the tomato cubes and ketjapmarinadetoe and simmer for 5 minutes without the lid.
Peel the ginger and cut into slices and then into thin strips. Fry the ginger in a third of the olive oil over low heat for 3 minutes. Let it cool down and mix with the goat's cheese.
Dab the slices of eggplant dry, brush them thinly with the remaining olive oil and roast them in a hot grill pan.
Place a spoonful of goat cheese on each slice of eggplant and roll the slice on; secure with a cocktail stick. Heat the rolls a little longer in the sauce, but not too long, otherwise the goat cheese melts. Serve with the sauce. Delicious with nut rice.