Eggplant rolls with tomato ragouth

Ingredients

• 2 pcs Middle sized eggplant
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 1/2 tsp Oilve oil
• 400 g Chicken, meat only, minced
• 150 g Spinach
• 150 g Feta, reduced fat
• 1 head Onion
• 2 clove Garlic
• 800 g Canned tomatoes
• 10 g Dried green spice at your favour and mood (lemongrass/basilica/mint)
• 80 g Edam
• 1 tsp Brown sugar

Method

1. Peel the eggplants, slice lengthways and add salt.
2. Allow to stand for 10 minutes, then drain off the liquid with kitchen paper towels.
3. Fry in the hot oil, remove to paper towels and leave to cool.
4. In the same pan, fry the minced meat until white.
5. Add the spinach and simmer together for a few minutes.
6. Season with salt and pepper and remove from the heat.
7. When it is cool, add the feta cheese.
8. Chop the two types of onion and fry in a little water until translucent.
9. Add the tinned tomatoes, season with salt and pepper and the Provance seasoning mixture.
10. Cook for 10 minutes and then add the sugar.
11. Spread the spinach and meat over the eggplant slices and roll them up.
12. Place the rolls on a baking tray, pour the tomato sauce underneath and sprinkle with the grated cheese.
13. Bake in a preheated oven at 190°C for about 20 minutes.