Eggplant rolls.

Eggplant rolls.
(for 4 pers.)


You need:
- 1 eggplant
- 150 gr. dried chickpeas (certainly no pre-cooked ones !)
- 1.5 dl. olive oil
- 1 tbsp. concentrated tomato paste
- 1 tsp. Provencal herbs
- 1 clove garlic
- Salt & pepper
- Greased baking tin
- bowl or large deep plate
- foodprocessor (if you've got one)

Preparation: 
Boil the chickpeas for 30 min in. much salted water, three times the quantity of the chickpeas (do not overcook them !!!). Cut the eggplant into thin slices. Peel and chop the garlic. Pour 1 dl. of olive oil in a bowl (or large, deep dish or plate), season with salt & pepper and Provencal herbs. Now pull the eggplant slices through the seasoned olive oil and put them in the microwave for 5 min. Spoon the chickpeas from the water, let them drain and crush them, along with the tomato paste, chopped garlic, salt & pepper and a drop of olive oil. Get the eggplant slices out of the microwave and put them on the worksheet, while you preheat the oven to 180 ° C. Fill each eggplant slice with a "sausage" of the chickpea-mixture and arrange the rolls in the greased baking pan. Bake at 180 ° C. for half an hour. Serve with a mixed salad.

Eat them,

The Veggi Lady
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