Aubergine rolls with Swiss Emmentaler AOP

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For 4 People

  • Difficulty: Easy
  • 1 tbs of olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 egg yolk
  • 1 pinch of pepper
  • 1 pinch of cayenne pepper
  • 1 teaspoon thyme
  • 1 tbs tomato puree
  • 1 tbs of olive oil
  • 2-3 eggplants cut lengthwise into slices (about 6 mm thick)
  • 100 g smoked bacon, cut into thin slices
  • 8-12 thin slices Swiss Emmentaler AOP
  • 250 g cherry tomatoes
  • Salt and pepper


  1. Filling: Heat the olive oil in a pan, add onion and garlic and steam during 2 minutes. Mix the minced meat, egg yolk, paprika, cayenne pepper, thyme, salt, pepper and tomato in a bowle. Keep in a cool place.
  2. Sprinkle the eggplant slices with olive oil and roast them during 2 minutes. Let them drip off on paper towels. Preheated the oven to 200 ° C. Place on the eggplants slices a slice of bacon and a slice of Swiss Emmentaler AOP. Then brush the meat filling on the slices and roll them up into rolls. Fix with a toothpick and put them in a soufflé dish. Add the cherry tomatoes and cook au gratin 15 to 18 minutes. Arrange on plates.

Cheese in this recipe