Eggplant rolls

This recipe I found in a cookbook called “flavours of the mediterranean” which I had gotten form my almost mother in law for Christmas. Finally I had gotter arround to cooking from it. A great dish for eggplant lovers with a touch of anchovies. The eggplant slices are boiled as well before being fryed which prevents them form drawing lots of oil. This makes the dish very light.

Cut the eggplant along its long side into slices of half a finger. Boil the slice in water for 2 to 3 minutes, then place them in a drianer to loose some water. Now fry them in a pan with a little bit oil. You want them to get some nice colour.

Menawhile blend the onion in a mixer to a fine puree. Mix it in a bowl with some ground almonds, the egg, the olive paste, the tomato paste, the thzme and the oregano. Season with salt and pepper.

Lay the eggplant slice on a cutting board and spread the mix evenly onto it. Place an anchovy on one end of the slice and roll it up from this end. Stick a tooth pick into it to stabelize it and place into an oiled baking tray.

Repeat the last step until the eggplant and the filing is used up.

You can sprinkle some cheese over the dish if you wish.

Place in the oven and broil for 10 to 15 minutes at 180 degrees.