Ingredients
4 Eggplants
2 tbsp olive oil
1 chopped onion,
2 grated carrots
1 garlic clove (sliced)
¾ of the cup finely chopped canned tomato,
½ ts sugar
1 ts oregano
2 tbsp chopped basil
2 tbsp breadcrumbs
2 cups grated hard table cheese (kefalograviera)
salt, pepper
Method:
Step 1:
Preheat oven to 200 ° C.
Step 2:
Wash and peel the eggplants and cut them lengthways.
Step 3:
Season with salt and leave eggplants to rest for 10 minutes.
Step 4:
Put the eggplants in a rectangular baking pan.
Step 5:
Spray eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until browned and tender.
Step 6:
Remove the baking pan from the oven, turn the eggplants and spray them with olive oil. Bake for another 5 minutes.
Step 7:
Meanwhile, prepare the filling.
Step 8:
Pour olive oil in a pan, and then cook onion and garlic.
Step 9:
Then, add the grated carrot and sauté.
Step 10:
Add tomato, sugar, oregano, basil, salt, pepper and then stir.
Step 11:
When the carrot is softened, add breadcrumbs and remove the pan from fire.
Step 12:
Put the filling in a strainer and let it drain. Then, put it in a bowl and add 1 cup of kefalograviera.
Step 13:
Place 1 heaped tablespoon of the mixture on 1 eggplant slice. Roll up to enclose.
Step 14:
Place the rolls side down, in prepared baking dish. Repeat with remaining eggplant slices and the mixture.
Step 15:
Sprinkle with kefalograviera. Bake for 20 minutes or until cheese is golden and sauce bubbling.