Veneto Taste, Wine & Life

Ingredients (4 persons)

• 4 aubergins
• 2 onions chopped finely
• 1 large tomato (chopped)
• 100 gr chopped feta cheese
• 200 gr chopped grayer cheese
• 200 gr tomato sauce
• 1 stick of cinnamon
• 1 small bunch of basil
• 1 small bunch of parsley
• Salt & pepper
• 50 ml olive oil

Procedure

We cut the aubergins in slices, we salt them and we frit them for 5 minutes.

We sautee the onions in olive oil, we add the tomatoes, the cinnamon, some of the tomato sauce, salt, pepper and we steam for 10 minutes.

We let the sauce cool off and we mix it with the basil the parsley and the cheeses.

We stuff the pieces of the aubergins, we roll them and we place them in to the backing sheet.

We place the backing sheet into the oven and we roast for 15 minutes.

We serve the aubergin    rolls with tomato sauce and some grayer on top.

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