Aubergine rolls with pine nuts

Wash aubergines and cut them into slices of approx. 1 1/2 cm in length. Sprinkle the slices with salt and leave for about 30 minutes. Roast pine nuts golden brown in dry frying pan. Let cool on plate. Peel and chop onions and garlic. Parsley in cup cut finely. Fry 2 tablespoons of oil in frying pan. Season the onion and garlic gently for about 5 minutes. Cut tomato pieces and scoop them with onion powder. Approx. Bake gently for 5 minutes until evaporated. Pour half of the parsley through it. Season with salt and pepper.

Preheat the pan or frying pan well. Slice eggplant rinse under cold running water, pat dry with kitchen paper and cover with olive oil. Roast eggplant slices in portions until golden brown in (grill) pan. Spread out roasted slices on plank and cover with onion mixture. Sprinkle pine nuts over it. Slice eggplant roll up, start on side of stem starter. Secure with cocktail stick. Roll up rolls. Scatter leftover parsley. Serving hot or cold.