Today I'll show you a delicious vegan recipe for the snack
what we need for it
1 large aubergine (s) or 2 small ones
3 large onions or 4
2 cloves of garlic)
12 tomato (s), dried
12 olives
200 g of tomato paste
n. B. salt and pepper
2 tbsp olive oil
1 sprig of rosemary
4 branch oregano
1 branch / thyme
Herbs of Provence, if you have no herb branches
preparation
Working time: approx. 30 min. / Cooking / baking time: approx. 15 min. / Difficulty level: simple / calorie p. P .: not specified
Cut the aubergines into thin slices. Fry with a little olive oil from both sides. While the aubergines fry on one side, season the other side with salt, pepper and garlic pepper. Also add the fresh herbs. Now turn the eggplants and season from the other side.
Slice the onions and the garlic. Put the onions in the pan. Best to marginalize. When the eggplants are ready roasted, place them on a plate. Now spread the onions in the pan and add the tomato paste.
Let it roast briefly. Then comes fresh oregano in the pan. Possibly. season with salt and pepper.
Then brush the aubergines with the onion mixture. Add dried tomatoes and roll up like a roulade. Finally finish with a wooden skewer and an olive. Possibly. garnish with some chopped parsley or rocket.
As an alternative to the grill pan I use, the eggplants are cooked in the oven as well. Put some olive oil, garlic, rosemary and thyme on the baking tray. Then lay the aubergines on it and cook in the oven at 250 ° C. Again, it is best to turn the aubergines once and season with salt and pepper.
Enjoy the meal