Eggplant Rotolo

 

Ingredients:

50gm Parmesan cheese
Lemon Zest
2 Garlic cloves
1 carrot – finely chopped
1 brown onion finely chopped
1 celery stick chopped
20gm olive oil
750gm pork mince
150gm bone broth or red wine
80gm tomato paste
400gm chopped tomatoes (tin)
2 tbls italian herbs
2 tbls sea salt
1 tbls ground pepper
2 eggplants
250gm smoothe ricotta
3 sprigs fresh basil (optional)
3 tbls pine nuts (optional)

 

Method:

1. Grate parmesan cheese and lemon zest – set aside.
2. Finely chop garlic, onion, carrot, celery and saute in frypan with oil on a medium heat.
3. Add mince and bone broth (red wine) and cook until brown for 5 minutes
4. Add tomato paste, tomatoes, herbs, salt and pepper and simmer for 10 minutes
5. Preheat oven grill and line tray with baking paper. Slice the eggplant length ways approx 5cm. Drizzle with oil and top with sea salt, and grill for approx 8 minutes on one side only.
6. Preheat oven 200oC and use a casserole dish to place a third of the mince mixture in, then roll up the grilled eggplant strips, grilled side facing out. Place them upright on top of the mixture and then spoon the remaining pork mixture into the rolled up eggplant. Fill the gaps with mixture as well.
7. Top with spoonfuls of ricotta and sprinkle the reserved parmesan and lemon zest over the top. Bake for 30 minutes. – Serve with optional fresh basil leaves and pine nuts on top.

Thermomix method google: Eggplant Rotolo