Aubergine rolls with pine nuts

Name: aubergine rolls with pine nuts
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 2 aubergines approx. 300 g; salt; 30 g pine nuts; 2 onions; 2 cloves garlic; 4 twigs parsley; 6 tablespoons olive oil; 1 look tomato pieces net 400 g; 1 teaspoon chili powder; (freshly ground) black pepper

A tasty recipe. The vegetarian side dish contains the following ingredients: aubergines (approx. 300 g), salt, pine nuts, onions, garlic, parsley, olive oil, tomato pieces (net 400 g), chilli powder and (freshly ground) black pepper.

4 twigs parsley
6 tablespoons olive oil
1 look tomato pieces net 400 g
1 teaspoon chili powder
(freshly ground) black pepper

Kitchen Stuff

cocktail sticks

Directions

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.