Rolled aubergines with cheese filling
Serves 4 – Preparation time: 20 min
- 3 aubergine
- 4 tbsp olive oil
- 300 g Sütdiyarı Yumusak
For the sauce:
- 3 tbsp olive oil
- ½ bunch fresh basil
- 3 diced ripe tomatoes
- 3 cloves of garlic
- Salt and black pepper
Use a knife to slice the aubergines lengthwise in mid thickness and row them inside a container to pour oil over them. Put 4 tbsp of olive oil into a bowl, add some salt, and mix it. Brush olive oil on both sides of the sliced aubergines. Place the oiled aubergines on a frying pan with a grilled-surface, and bake each side for 4 minutes. Remove the baked aubergines from the frying pan into a tray in which you will roll them.
Put 3 tbsp olive oil into a saucepan. Add 3 cloves of fine-minced garlic. Then add 3 diced ripe tomatoes together with some salt and black pepper, and leave it for boiling. Put fine-minced basils into the boiling sauce, boil it for another 1-2 minutes, and take it from the cooker.
Place the rectangular cut full-fat cheeses into the baked aubergines and roll them. Take the tomato sauce into an oven container and place the rolled aubergines on the sauce. Take the rolled aubergines into the oven preheated to 180°C and bake them for 15-20 minutes until the cheeses are melted and the top of the aubergines are fried. Remove the baked aubergines on a serving dish, and garnish them with basil leaves.