Aubergine rolls with goat's cheese and ginger

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.