«Ρολά μελιτζάνας, ψημένα σε σάλτσα ντομάτας» Πηγή: Йоана Петрова, https://www.flickr.com/photos/jhard/9642029427/
Aubergine rolls with a Cypriot twist - halloumi filling - baked in tomato sauce and served with traditional Cypriot pitta bread.
Name - Recipe
Ρολά μελιντζάνας με χαλλούμι.
5-6 aubergines
coarse salt
olive oil for frying
halloumi cut into long strips
roasted pine nuts
For the tomato sauce:
2 tbsp olive oil
1 clove of garlic, finely chopped
1 cup of grated ripe tomatoes
1 tbsp of sugar
dried oregano
dried basle
salt, pepper
Wash the aubergines and slice them lengthwise. Season well each aubergine slice with salt and place on a tray with absorbent paper. After at least ½ hour, rinse the aubergines under running water and dry them very well. In a pan, sauté them in olive oil and remove them. Sauté the garlic, then add the grated tomatoes, salt, pepper and sugar. Add some oregano and basil. Allow the sauce to combine well and reduce. On each slice of aubergine place a strip of halloumi and roll it up. Place the aubergines on a baking tray. Pour the sauce over the aubergines and place them in the oven for a while. Take them out of the oven and sprinkle pine nuts on top. Warm the pitta bread in the oven. Serve the aubergines with salad and pita bread cut into triangles.
Sautéing.
Cooking in a pot.
Additional information and bibliography
See article on aubergines in the FOOD section.
Yangoullis K. G. (2014), Thesaurus of the Medieval and Modern Cypriot Dialect. Hermeneutic, Etymological, Phraseological and Nomenclatural. Library of Cypriot Folk Poets,74, Nicosia.
Cyprus Food and Nutrition Museum (2014), Cooking Cypriot food 2013-2014, (ed.) P Hadjittofi (unpublished data).
Petroulla Hadjittofi, Argyro Xenophontos
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