Eggplant Rolls with Cheeses

• • 3-4 large eggplants
• • olive oil
• • 3 slices of bacon
• • 1 dry onion
• • 1 teaspoon salt

For the Filling

• • 300g fresh unsalted ricotta (anari)
• • 150g halloumi cheese (halitzi)
• • 100g grated halloumi
• • a little milk (if needed)

For the Tomato Sauce

• • olive oil
• • 1 onion
• • 3 cloves garlic
• • 1 carrot
• • 2 tomatoes
• • 350ml tomato juice
• • fresh basil
• • 1 teaspoon salt
• • ½ teaspoon black pepper

1. 1. Slice the eggplants thinly.
2. 2. Brush generously with olive oil, sprinkle with salt, and lay them out on a baking tray.
3. 3. Bake for 20 minutes at 180 degrees Celsius.

For the Filling:

1. 1. Place all the cheeses in a mixer and blend with a little milk if needed to create a thick "cream".
2. 2. Finely chop the bacon and onion and sauté in a pan for quite a while until the onion is almost caramelized and the bacon is crispy.
3. 3. Add this mixture to the cheese cream.

For the Tomato Sauce:

1. 1. In a pan, pour the olive oil and when hot, sauté the onion and garlic. In a mixer, add the carrot, tomatoes, and tomato juice.
2. 2. Blend well until smooth and transfer to a saucepan with the basil, salt, and pepper. Cook for 20 minutes.
3. 3. Finally, use an immersion blender to create a homogeneous sauce.

Assembly:

1. 1. On each baked slice of eggplant, place 1 spoonful of filling and roll it up.
2. 2. Spread a little tomato sauce in a baking dish and arrange all the eggplant rolls on top.
3. 3. Pour the remaining tomato sauce over the top and bake in a preheated oven at 180°C for about 45 minutes.