Eggplant rolls in tomato garlic sauce

Ingredients

• 1 large eggplant (500 g)
• 1 teaspoon salt
• 30 ml oil
• 1 medium onion (150 g)
• 3 garlic cloves
• 100 ml water
• 30 g tomato paste
• 1/4 teaspoon ground pepper
• 1 teaspoon dried oregano
• 150 g cherry tomatoes
• 150 g grated cheese
• 100 g sour cream
• 10 g dill

Preparation

1. Cut the eggplant lengthwise into slices about 5 mm thick. Sprinkle them with 1/2 teaspoon salt. 2. Brush a grill pan with 15 ml oil and brown the slices in batches, 2 minutes per side, about 12 minutes in total, until softened and showing grill marks. Roll them up and set aside. 3. Finely chop the onion and garlic. Heat 15 ml oil in a pan, cook them for 5 minutes, then add 100 ml water and cook for 2 more minutes, until the onion softens. 4. Add the tomato paste, 1/2 teaspoon salt, pepper and oregano. Halve the cherry tomatoes, add them to the pan and simmer the sauce for 8 minutes, until reduced and slightly thickened. 5. Take the sauce off the heat and stir in 50 g grated cheese. Pour it into an ovenproof dish and arrange the rolls on top. Drizzle with sour cream, then sprinkle over the remaining 100 g cheese and the chopped dill. Bake at 220°C for 5 minutes, until the cheese has melted. 6. Serve the rolls warm or cold.