Das Auberginen Rezept meiner Oma aus München! Ein einfaches und günstiges Rezept!

Auberginen mit Kartoffeln – als Röllchen mit Gemüsesoße und goldbrauner Käseschicht.
Knusprige Kruste, zarte Füllung und aromatisches Kräuteröl – wie im Restaurant, aber ganz einfach zuhause.
Herzhaft, sättigend und wunderbar duftend – perfekt für Abendessen, Mittag oder sogar für Gäste.

📝 Zutaten:
✅ 2 Auberginen
✅ 2 Kartoffeln
✅ 1 Zwiebel
✅ 1 Möhre
✅ 1 Tomate
✅ 100 g Champignons
✅ Etwas Pflanzenöl
✅ 100 g Käse (hart + halbfest)
✅ 2 Knoblauchzehen
✅ 50 g Mayonnaise
✅ Petersilie, Paprika, Salz, getrockneter Knoblauch
✅ Eine Prise Muskat (optional)
✅ Mehl zum Panieren

🌿 Für das Kräuteröl:
✅ Frische Petersilie
✅ Sonnenblumen- oder Rapsöl
✅ Paprikapulver (süß oder geräuchert)
✅ Getrockneter Knoblauch
✅ Salz

🔔 Abonniert den Kanal und gebt einen Like, wenn ihr einfache und aromatische Rezepte liebt! 💛

Hello, my friends! This heart is for you! ❤️ I really hope you try this dish! This is the most delicious dish with eggplant and potatoes! Write to me where you see me from! I dream of getting more comments from you! Like and subscribe to my channel! Now turn on the subtitles. I’ll explain all the details there so you can really enjoy it! Take 2 eggplants. We need whole, long eggplants – preferably with a thin skin and as few seeds as possible. Such eggplants absorb the flavor better and are not bitter. Wash them well and trim the ends. Now cut the eggplants into thin, long slices. I cut them lengthwise – this creates even, flexible strips that are easy to roll into rolls. It is important to cut them as thinly as possible so that they cook well and become tender. If the slices are too thick, they will remain hard in the middle. You can use a knife or a vegetable peeler, whichever you prefer. And now an important trick! Sprinkle the slices with salt and let them sit for 10-15 minutes. The eggplants absorb water – and with the juice any possible bitterness disappears. Then pat them dry with a kitchen towel – now they are ready to fry. This makes them soft, aromatic and not at all bitter. We need about 100 grams of flour. Coat each slice in flour on both sides – this will ensure a nice golden crust when frying. The flour absorbs moisture and protects against too much oil. Even with flour they don’t tear – they stay in shape and are easy to roll. Heat vegetable oil in a pan. Fry the eggplants until golden brown on both sides. It is best to do this in several batches so that the slices do not overlap. After frying, place on kitchen paper to absorb excess oil. If you put the eggplants in cold or not hot enough oil, they will absorb too much fat – and we don’t want that. When the oil is hot, fry the eggplants until golden brown on both sides. You will immediately see how they change color – they become golden yellow, beautifully browned, with a fine crispy layer. That’s exactly how it should be! Add a little more oil if necessary – eggplants often absorb quite a lot of it when frying. But don’t worry – if the oil is nice and hot, they will stay light and have a pleasant texture. My slices turned out simply perfect – crispy on the outside, soft on the inside. This is the perfect base for our rolls! Now we prepare the filling. It is wonderfully tender and filling – made from simple mashed potatoes. Everyone likes this variant – adults and children. And it goes perfectly with the fried eggplants. Take two potatoes. It’s best not to make them too small so that there’s enough for the whole filling. Peel and cut into pieces – not too big so they cook faster. Cover with cold water, add a little salt and place on the stove. Cook until tender – check with a fork to see if you can easily pierce them. This usually takes 15-20 minutes. While the potatoes for the filling are cooking, it’s just the right moment for the sauce – an aromatic bed of vegetables on which we will later beautifully arrange our eggplant rolls. This sauce really rounds out the dish: it adds flavor, texture and juiciness. Without it, everything would be rather plain – but with it, it becomes a real café dish – only at home. First we heat a pan with vegetable oil. First, add a clove of garlic to the pan. Then add a small onion. I cut it into fine cubes so that it spreads well in the sauce and doesn’t stand out. If you like more structure, cut them a little more coarsely. Onion is always the basis. It adds depth of flavor, and when fried, a slight sweetness develops that makes the sauce rich and comforting. Such things often seem inconspicuous, but they are precisely what later make everyone want seconds. As soon as the onion is soft and translucent, add the tomato. A ripe, juicy tomato. You can peel off the skin if you don’t like pieces, but I usually don’t bother. Cut into cubes and add to the pan. The tomato brings acidity and balance – this is especially important with soft ingredients such as eggplant or potato. It highlights the other flavors, like a ray of light. Now comes the carrot – a must! I take a medium-sized one, peel it, and grate it coarsely. This is my favorite way – it cooks the carrot faster and combines better with the sauce. When sliced, it remains visible in texture, but grated, it brings a gentle sweetness and beautiful color, especially when combined with the tomato. The dish immediately appears more colorful and appetizing. By the way: Carrots make every dish a little healthier. Especially when you cook for children – they don’t always like vegetables, but this way they eat them with joy. Now add the mushrooms. I use 100 grams of mushrooms, but if you have wild mushrooms – fantastic! Chop finely – we don’t want any large pieces, nothing should stand out too much. Mushrooms bring that special richness of flavor that is often called “umami.” You hardly see them, but they add richness to the dish, almost like a stock cube – only completely natural. Fry everything until the mushrooms release their juices and the juices have evaporated. I love this moment – the kitchen is filled with this cozy smell that makes you want to call everyone to the table, even though nothing is ready yet. Now comes the spices. I add some paprika to add color and a slight sweetness, some dried garlic to enhance the fresh flavor, and a pinch of thyme. But you can also use your favorite spices: basil, oregano, black pepper – whatever you have on hand. Salt is important – you can’t do without it. Simply dose according to taste. The potatoes are now cooked – time for the mashed potatoes. I take a simple masher and crush them thoroughly. We don’t need any cream or butter – the puree should remain relatively firm so that it keeps its shape well. When the potatoes are cooked well, the consistency will be tender but not runny – just what we need for the filling. I always add a little salt to the puree and like to add a pinch of nutmeg – it adds depth, especially to oven-baked dishes. But that’s optional. Now we take a fried eggplant slice, place it on a board, and put a spoonful of puree in the middle. Not too much – so that you can roll it well, but not too little either – it is the main filling. Smooth it out with a spoon and roll it up carefully. It is beautifully compact, aromatic, with a golden crust on the outside and a soft potato core on the inside. The first roulade is ready! You want to eat them right away, but wait – at the end everything goes into a dish, is poured over vegetable sauce and baked with cheese. This will be incredibly delicious! We keep rolling. It’s really nice – such a cozy process, you can do it wonderfully together with the family. And when they’re all in the mold, it looks like a restaurant meal. It only requires simple ingredients and is easy to prepare. That’s exactly why I love recipes like this. Now we prepare the cheese layer – it makes our rolls truly festive and irresistible. Take 100 grams of cheese. The best cheese is one that melts well. I often use a mix of hard and semi-hard cheeses – for example, some Parmesan and some Gouda. This makes the flavor more intense and the crust nice and crispy and golden brown. Grate the cheese finely. The finer it is, the better it melts and covers the rolls evenly. Now we add 2 cloves of garlic. Grate the garlic finely or chop it very finely. Add 50 grams of mayonnaise. This makes the mixture nice and creamy and helps the cheese to melt and form strings. Mix everything well to create a thick, flavorful cheese mixture. We carefully distribute these on each roulade. I use a spoon or a small spatula for this – it is important that each roulade is well covered. Now the dish goes into the preheated oven. Temperature: 180 degrees Celsius (or 356 Fahrenheit). Bake for 5-10 minutes until the cheese is nicely melted and lightly browned around the edges. The whole kitchen smells wonderful – and while they’re baking – we can prepare a herbal oil, which is my favorite finishing touch. It’s simple, but brings an incredible aroma and makes the taste of the rolls even more intense. Take some fresh parsley – about a small bunch. I like to use parsley because it’s versatile, not too strong in flavor, and adds freshness and a green note to the dish. Chop them very finely – Now we add 3-4 tablespoons of vegetable oil. I usually use sunflower or rapeseed oil – they have a neutral taste and transport the aroma of herbs and spices well. Add a pinch of sweet paprika powder. This not only adds color, but also a pleasant, slightly smoky aroma. The result is an aromatic, beautiful oil – you can immediately feel how delicious the end result will be. When the rolls are ready, we brush them with oil – it absorbs into the cheese, the herbs sizzle slightly from the heat, and everything becomes wonderfully aromatic and delicious. Everything sizzles, the scent is simply heavenly! Carefully place on a plate. Garnish with some fresh parsley or a slice of tomato – it looks pretty and inviting. This dish is perfect for lunch or dinner, or even for a festive meal. Thank you for cooking with me! If you liked the recipe – give it a like and subscribe to the channel. There are still many simple and delicious ideas waiting for you! 💛