Baklazhanovy "cannelloni"

Description

I'm partial to eggplant, try out them all that is offered :) This recipe I came across in the book about olive oil, the original name of "Auberginen-Cannelloni" did not change, although it is rather eggplant rolls. Nice and hot, and as a cold appetizer.

Ingredients

Eggplant

1 piece
Olive oil

6 Tbsp
Tomato

500 g
Onion

1 piece
Garlic

2 tooth
Semi-dry red wine

125 ml
Basil

2 Tbsp
Almonds

3 Tbsp
Ham

100 g
Cheese

100 g
Parmesan

40 g

Cooking

Photo 2 kinds of olive oil - for salads "Originale" and for frying "Cucina" - I use both. And the Basil I'm growing in a pot on the windowsill.

My eggplant, cut the tail and cut into thin layers. Well it turns on V-grater

That's such thin plastic. Them well with salt and set aside for 10 minutes.

At this time, one can prepare the sauce. Chop the onion and 1 clove of garlic, lightly fry in olive oil (Cucina - cooking)

Add the wine and diced tomatoes. Simmer all together for about 15-20 minutes. I didn't have enough tomatoes so I added tomato paste, diluted with water. At the end of quenching add salt-pepper to taste.

Pobulkivaet until the sauce on the stove, we go back to the eggplant. They should lightly rinse off the salt, Pat dry with paper towel/cloth, brush both sides with olive oil (used oil for salads Originale)

And fry in a pan-grill on both sides

While fried eggplant, tomato sauce has acquired the desired color and density. Pour the resulting sauce into a form where we will bake the rolls, and add the crushed Basil 1 tbsp.

For the filling, still have to fry in olive oil with almonds, finely chopped 2 garlic cloves, remove from heat and add 1 tbsp chopped Basil, salt and pepper to taste.