Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Courgettes
Filling
Sauce
Utensils
One ovenproof dish (holding approx. 2 ½ l)
How it's done
Courgettes
Place the aubergines on two baking trays lined with baking paper, brush with oil, season with salt.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. (Convection) Remove from the oven, allow to cool slightly.
Filling
Place the onion and all ingredients up to and including the pepper in a bowl, mix, then knead by hand until a compact mass is formed. Spread approx. 1 tbsp of filling on the ends of the courgette slices, roll up tightly.
Sauce
Heat the oil in a non-stick frying pan. Add the tomatoes and stir fry for approx. 3 mins. Reduce the heat, add the tomato puree, fry for approx. 2 mins. Add the balsamic and all the other ingredients up to and including the pepper, bring to the boil. Reduce the heat, cook for approx. 5 mins. Transfer the sauce to the prepared dish. Arrange the courgette rolls on top, sprinkle with Sbrinz cheese.
Return to the oven
Approx. 20 mins. in the centre of the oven. Remove from the oven and leave to stand for approx. 5 mins., serve.
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