A dish that smells of Greek summer
Preheat the oven at 220 degrees Celsius with the fan on
Slice the aubergines into one centimeter slices.
Arrange them in a greased pan and bake them until they turn brown
Cut the onions into thin slices and sauté them in a saucepan with oil. Also add the garlic.
Add the peeled tomatoes, salt, pepper, oregano and cook for 15 minutes covered with a lid.
Finely chop the pieces of eggplant that can not be wrapped in rolls and place them with the crushed feta in a bowl.
Add pepper, breadcrumbs, oil and oregano
Season with salt and pepper the aubergines and add oregano and garlic
Set the oven at 180 degrees Celsius with the fan off
Sprinkle the stuffing on the aubergines and roll them.
In a pan place a little sauce on the bottom and on top of the rolls. Pour the rest of the sauce on top and sprinkle with grated cheese.
Bake for 35 minutes
1 kg eggplants (3 pieces)
300 g feta
400 g canned tomatoes
80 g cheese grated (Gouda or Emmentaler)
30 g breadcrumbs
1-2 medium-sized onions
Salt, pepper, olive oil