Rolls with shallots and fried eggplant

Name: rolls with shallots and fried eggplant
Total time: 35 min
Yield: 4
Ingredients: 2 little eggplant halved in length; 1 teaspoon paprika; 1 teaspoon coriander powder (ketoembar); teaspoon cinnamon powder; 1 tablespoon dried oregano; 4 pork schnitzel; 2 cinnamon stick; 50 gram butter; 50 milliliters liquid baking product; 8 shallot halved, peeled; peanut oil to fry; sunflower oil to fry; 50 gram flour; 2 tablespoon fresh parsley finely chopped

Try these delicious rolls with shallots and fried eggplant too

Ingredients

Kitchen Stuff

1 spring form (Ø 26 cm)
1 support
1 baking paper

Directions

Place the halved eggplant on a large dish and sprinkle with salt. Cover and leave for half an hour so that the moisture pulls out.
Mix the spices and oregano together and sprinkle the meat around it. Rub it well and add salt and freshly ground pepper.
Roll up the meat and tie a few pieces of rolled rope around it. Put the cinnamon sticks in between.
Heat the butter in a frying pan and fry the rolls around. Add the shallots and fry for about 5 minutes.
Add a dash of water and let the meat turn over and over in about 15 minutes.
Wipe the salt and moisture from the aubergines and pat dry well with kitchen paper.
Heat a layer of oil in a high pan. Roll the aubergines through the flour and fry them in portions in the hot oil.
Drain on kitchen paper and keep warm in a moderately warm oven. Sprinkle them with salt and pepper and finely chopped parsley.
Cut the meat into thick slices and serve with the eggplant and the shallot cinnamon gravy.