Potato eggplant rolls: the amazing dish to prepare in no time!

published on 19 February, 2022 at 12:45

Easy and delicious, perfect for dinner!

INGREDIENTS

Baked eggplant

2 eggplants

15ml (1 tbsp) of olive oil

2g (1 tsp) garlic powder

3g (1/2 tsp) of salt

1g (1 tsp) of oregano

3 large boiled potatoes (500g)

100 g mozzarella

1g (1 tsp) oregano

2g (1 tsp) garlic powder

Olive oil for coating

30g (2 tbsp) breadcrumbs

100g grated mozzarella

METHOD

Cut the eggplants horizontally into 10 pieces, arrange them in a baking tray lined with baking paper. Mix olive oil, garlic powder, salt, oregano, and coat both sides of the eggplant. Bake at 200°C/390°F, 30 minutes.
Mash boiled potatoes, add mozzarella, oregano, garlic powder, and stir.
After baking, fill the eggplant coated with olive oil and arrange it on a baking sheet, sprinkle with breadcrumbs, arrange the stuffed eggplant in which the toothpicks stick, and sprinkle with breadcrumbs and sprinkle each roll with mozzarella.
Bake at 200°C/390°F, 10 minutes.

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