Traditionally these rolls are made with cottage cheese, curd cheese, garlic and sour cream with a little oil spread on softened aubergines, that can be grilled, microwaved or oven baked.
However the Italian method has become popular whereas each softened slice is wrapped up with a slice of thin ham and a slice of cheese, seasoned and baked in chopped tomatoes (for convenience canned tomatoes with juice) topped with grated hard cheese, then based in a hot oven for 15 minutes until the cheese has melted and browned.
Some versions combine the two methods, with the softened slices wrapped with ham and cheese, seasoned and served at room temperature.
- 1 aubergine, cut into 5 mm oblong slices
- 100 g creamed goat‘s / sheep‘s cheese
- 70 g sun-dried tomatoes, sliced thin / 70 g walnuts, chopped (optional)
- 50 g olive oil
- 30 g parsley, chopped
- 30 g salt, for aubergines (optional)
- 2 garlic cloves, crushed, chopped small
- 1 tbsp sour cream
Preheat oven to 180ºC. If your aubergines are bitter, salt them liberally and leave for 30 minutes, rinse and dry. Rub with oil and place on a wire rack on a tray in the oven. Bake for 20 minutes, until they begin to take on some colour. Leave to cool.
Alternatively bake them for seven minutes in the microwave or softened them under the grill until they start to take on a little colour.
Mix the cheese with the garlic, parsley and tomatoes or walnuts, sourcream and a small amount of oil. Spread the mixture on each aubergine slice, roll and fix with a wooden skewer, leave at room temperature for 30 minutes before serving.