• 10 slices of apaki
  • 2 eggplants
  • 1 chopped onion
  • 4 tomatoes grated
  • 3 tbl. tomato paste
  • 200 g fresh artichokes
  • 250 g of cheese or some other cheese
  • 5 tbl. Fennel finely chopped
  • 150 ml of red wine
  • 200 ml of olive oil
  • Salt Pepper

Preparation Method:

Cut the apaki into thin strips and put it in water to soak for about 30 minutes, about. Wash the eggplants, slicing and dry them. Lay the baking tray with baking pepper, place the eggplants, spread them with some oil and salt them. Bake them for about 30 minutes until they are soft. At the same time, in a saucepan, sauté the onion with the artichokes, fennel and 200 ml of olive oil. Pour the wine and stir until the alcohol evaporates. Add the tomatoes, the tomato paste, salt, and pepper and boil until the sauce is moistened and the artichokes softened.

Preheat the oven to 180 degrees. Apply eggplants to the workbench, spread on each eggplant a slice of apaki and a slice of cheese and roll them in rolls. Place the rolls on the pan, and pour them with the sauce. Bake them for 10 to 15 minutes.

Categories: Recipes