Recipes

Directions

Peel and finely chop the onion and the garlic. Wash, clean and dice the celery. Peel the carrot and finely dice as well.
Heat 1 tbsp. of oil in a pan. Braise the vegetables at a medium heat for approx. 5 minutes. Mix in the tomato paste and add some stock. Allow to reduce gently. Add the remaining stock, the tomatoes and continue to simmer at a low heat for 20 minutes.
In the meantime, wash the eggplants (aubergines), clean and cut lengthwise into slices of 1/2 cm. Wash the thyme, shake dry and pluck the leaves.
Fry the bacon in a hot pan at a high temperature for 2 minutes. Mix in the mince and fry for approx. 5 minutes until crumbly.
Add the thyme, oregano, salt and pepper to the sauce while stirring. Add about 1/4 of the tomato sauce to the mince, salt, pepper and remove from heat.
Heat the remaining oil in a large pan. Fry the slices of eggplant (aubergine) one after another at a medium heat on both sides for approx. 1-2 minutes each until golden brown. Remove and allow to drip on kitchen paper.
Put 1 tbsp. of the mince filling on each eggplant (aubergine) slice, roll up, fix using toothpicks and put in a casserole dish. Spread the tomato sauce around the rolls and bake in the preheated oven at 180 °C (fan 160 °C; gas: 2-3) for approx. 25 minutes.