Slice the aubergines and courgettes lengthwise, place them in a bowl and mix in 1 tbsp of ground cloves, 1 tbsp of cinnamon, 1/2 tbsp of salt, 1 tbsp of pepper and 2 tbsp of oil..
Line in a baking tray with baking paper and lay slices on. Cook each side for 5 - 10 minutes for a total of 20 minutes in oven set at 250℃ temperature.
Cut up potatoes into 1/8th and mix in the same spices as the aubergines and courgettes ( you can add them into the bowl and mix them at the same time as the courgettes and aubergines to cut the prep time).
Roast them in the over for 15 -20 minutes until browned.
In a pan, add butter, 1 tbsp of oil, the onions, garlic and some salt and pepper, and cooked until slighlty brown.
Add in the garlic pepper, the chopped tomatoes, the rest of the spices, add any small tomatoes if you have any.
Cook and simmer for about 30 minutes.
In a large dish, put in the tomato base and on a clean surface or chopping board, place a slice of courgette, a slice of aubergine and place 1 or 2 potato cubes at bottom of slices.
Roll up the potatoes with the courgette and aubergine and place on top of the tomato base.
Spread any extra potato around the rolls, spoon a little of the tomato base on top and the sprinkle on the grated mozzarella cheese. cook for 30 minutes.
dish and serve.
Ingredients
Directions
Slice the aubergines and courgettes lengthwise, place them in a bowl and mix in 1 tbsp of ground cloves, 1 tbsp of cinnamon, 1/2 tbsp of salt, 1 tbsp of pepper and 2 tbsp of oil..
Line in a baking tray with baking paper and lay slices on. Cook each side for 5 - 10 minutes for a total of 20 minutes in oven set at 250℃ temperature.
Cut up potatoes into 1/8th and mix in the same spices as the aubergines and courgettes ( you can add them into the bowl and mix them at the same time as the courgettes and aubergines to cut the prep time).
Roast them in the over for 15 -20 minutes until browned.
In a pan, add butter, 1 tbsp of oil, the onions, garlic and some salt and pepper, and cooked until slighlty brown.
Add in the garlic pepper, the chopped tomatoes, the rest of the spices, add any small tomatoes if you have any.
Cook and simmer for about 30 minutes.
In a large dish, put in the tomato base and on a clean surface or chopping board, place a slice of courgette, a slice of aubergine and place 1 or 2 potato cubes at bottom of slices.
Roll up the potatoes with the courgette and aubergine and place on top of the tomato base.
Spread any extra potato around the rolls, spoon a little of the tomato base on top and the sprinkle on the grated mozzarella cheese. cook for 30 minutes.
dish and serve.