Eggplants and pepper rolls

With mozzarella on creamy polenta - a treat!

Ingredients for 4 servings

Rolls:
• 700 g Eggplant
• Salt
• 2 red peppers
• 1 tsp fennel seed
• 1 clove garlic pepper
• 6 tbsp. olive oil
• 200g mozzarella
• 6 stems oregano

Herb polenta:

• 40g Italian hard cheese, (e.g. Grana Padano or Parmesan)
• 2 stalks oregano
• 350 ml milk
• 120 g polenta, (corn grits)
• 20 g butter
• Salt, Pepper, olive oil for drizzling addition freezer bags oil for the metal skewers

Time: 1 h plus cooking time 30 minutes plus resting time 30 minutes

Preparation

1. Eggplant lengthwise into 12 slices (cut tails), place on a plate and season lightly on both sides with salt. Infuse 20 minutes water. Meanwhile peppers brush, cut into sixths, remove seeds and place with skin side up on a baking sheet. Broil for 10-12 minutes on the top rail under the preheated oven grill until the skin raises black bubbles. Pour into a freezer bag and let steam stripping. Pepper skins.


2. Fennel roast without fat in a frying pan until it smells. Fennel, garlic and salt in a mortar. A strong season with pepper. Stir in olive oil. Eggplants pat dry and sprinkle with the seasoning oil. In the hot grill pan fry for 1-2 minutes on each side.

3. Eggplant slices on a lightly oiled baking sheet and cover with 1 bell pepper pieces. Cut mozzarella into 12 pieces and pat dry. 1 piece of mozzarella and oregano 1/2 stick lay on the peppers. Eggplant rollsa it up and stuck with a wooden skewer. Bake in preheated oven on the 2nd shelf from the bottom at 180 degrees (gas 2-3, convection oven 160 degrees) and cook 10-15 minutes.

4. Grate the cheese for polenta. Pluck oregano leaves from the stems and chop. Boil milk and 350 ml water. Let sprinkle Stir polenta. Swell over low heat 10 minutes. Butter, cheese and oregano stir, season with salt and pepper. Serve immediately with the eggplant rolls drizzled with olive oil.

Additional tips for preparation
Who has no grill pan, establishes the eggplant on a baking sheet and cook them under the oven grill: only 8 Minutes, then turn and another 3-5 minutes.

Nutritional information per serving: 600 kcal
• 20 g protein
• 40 g fat
• 36 g carbohydrates