Stuffed eggplant rolls

Star­ter for 4 people: 

• 2 egg­plants
• 3–4 avo­ca­dos
• approx. 1/2 chi­li pep­per (depen­ding on the desi­red spiciness)
• 1 orga­nic lemon
• 1 red pepper
• 1 yel­low pepper
• 1 teas­poon Vege­ta­ble broth
• 1 pinch pep­per or Cayenne pep­per
• pos­si­bly. sea-salt

Pre­pa­ra­ti­on:

Pre­heat oven to 250 degrees. Cut the egg­plant leng­thwi­se into thin sli­ces. Rub with a litt­le oli­ve oil and salt. Place on a bak­ing tray lined with bak­ing paper and bake on the midd­le rack for about 10 minu­tes, then let cool briefly.

In the mean­ti­me, hal­ve and de-seed the avo­ca­dos. Place the pulp in a blen­der. Fine­ly chop the chi­li pep­per and fine­ly gra­te half of the lemon peel, squeeze 2 tab­les­poons of juice from the lemon. Puree ever­y­thing together.

Cut the pep­pers into very small pie­ces and add them to the avo­ca­do cream. 

Sea­son with salt and spi­ces to taste.

Cover the egg­plant sli­ces with some fil­ling and roll them up.

A light toma­to sau­ce goes per­fect­ly with this.

Bon appe­tit!

A very big thank you to Julia­na Retu­gawho sent us this recipe.