Serves 4

2 aubergines (approximately 750g)
250g minced beef
250g cottage cheese
2 eggs
chopped oregano
1 tsp salt
0.5 tsp black pepper

For the tomato sauce:
2 tins of (à 400 g) chopped tomatoes
1 big onion
3 garlic cloves
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
0.5dl chopped fresh basil

To prepare the sauce, heat the chopped onion and crushed garlic cloves in oil for 3–4 minutes. Add crushed tomatoes and seasonings, bring to the boil and simmer on a medium heat for 10–15 minutes. Cut the aubergines lengthwise into 1cm thick slices, place them on a baking tray covered with greaseproof paper and cook in the oven at 200 ºC for 20 minutes.

Fry the minced meat on a frying pan in oil and allow to cool a bit. Add cottage cheese, eggs and seasoning to the mixture. Place filling on each aubergine slice and roll. Cover the bottom of the baking tray with half of the tomato sauce, put in the aubergine rolls and cover with the rest of the tomato sauce.

Bake in the oven at 200 ºC for 20 minutes.

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Tags: cottage cheese