Eggplant rolls stuffed with baked cheese

These reggplant pots stuffed with baked cheese are a delight, easy to make and barely stain free.

Use your imagination and make the filling you like the most, with cheese like today's, or with tuna and egg, spicy minced meat, quinoa with salmon, etc.

Take advantage of roasting the eggplant and tomatoes in the oven to roast other vegetables and use them as a garnish, such as escalivada, or to make creams.

INGREDIENTS: ( 4 servings)

• 1 large eggplant
• 1 egg
• 1 Greek yogurt 
• 100 gr of goat cheese 
• 200 gr  of cottage cheese or fresh cheese
• 6 tomatoes
• Fresh basil leaves
• Pepper  black , salt,  and oregano
• ½ teaspoon sugar
• Extra virgin olive oil
• Optional: a little parmesan cheese for grating

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RECIPE ELABORATION STEP BY STEP:

1. We will leave the eggplant cut into thin slices lengthwise. To we remove the bottom cover and the cap and with a mandolin  or large sharp knife, cut thin strips from top to bottom with the skin. Discard the first and last ones that will basically be skin. Sprinkle with salt and let them rest for 30 minutes to sweat. You will see that they release water, which eliminates their bitterness.
2. Preheat the  oven  at 200ºC. Heat up and down and fan.
3. Dry the eggplants with absorbent paper.  and place them, without crowding, on a large baking tray and sprinkle with a little olive oil (not salt, we already added it). Bake for 12 to 15 minutes until they are soft and lightly browned, being careful that they are not stiff.
4. We also take the opportunity to roast the previously washed tomatoes.
5. While  Meanwhile in a bowl put the eggplant filling: egg, yogurt,  goat cheese and ricotta cheese, salt and pepper and oregano and beat with a whisk. 
6. Once the eggplant is roasted, with the help of a spoon put a small amount of the filling on top of each strip and roll it up.
7. Remove the skin from the roasted tomatoes, taking care not to burn them and the hard core. With a fork we crush or cut into small squares (depending on how roasted or not the tomatoes are) and  Add a good dash of Aove, pepper and ½ teaspoon of sugar and stir.
8. Place a tomato base in a baking dish, on top of the rolls, some basil leaves and grated Parmesan cheese and then give a touch of gratin.

What do you think of these baked eggplant rolls stuffed with cheese?

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