{"id":5363,"date":"2013-10-09T19:15:13","date_gmt":"2013-10-09T19:15:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5363"},"modified":"2013-10-09T19:15:13","modified_gmt":"2013-10-09T19:15:13","slug":"gefuellte-auberginenroellchen-mit-tomaten-paprika-ragout","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/09\/gefuellte-auberginenroellchen-mit-tomaten-paprika-ragout\/","title":{"rendered":"Gef\u00fcllte Auberginenr\u00f6llchen mit Tomaten-Paprika-Ragout"},"content":{"rendered":"

Zutaten<\/strong>
\nTomaten-Paprika Ragout<\/em>
\n700g Tomaten
\n1 Rote Pfefferschote
\n1 Gelbe Paprikaschote
\n2 Knoblauchzehen
\n2 EL Oliven\u00f6l
\nPfeffer & Salz
\nAuberginenr\u00f6llchen<\/em>
\n2 mittlere Auberginen (\u00e0 250 g)
\n8-10 EL Oliven\u00f6l
\nPfeffer & Salz
\n30g Pinienkerne
\n80g Zwiebeln
\n2 Scheiben Toastbrot
\n4 Stiele Minze
\n100g Feta-K\u00e4se
\n1 Ei (M)
\n300g Rinderhackfleisch<\/p>\n

Zubereitung<\/strong>
\n1. F\u00fcr das Tomaten-Paprika-Ragout die Tomaten \u00fcberbr\u00fchen, abschrecken, h\u00e4uten, vierteln, entkernen und in grobe St\u00fccke schneiden. Pfeffer und Paprikaschote halbieren und entkernen. Pfefferschote quer in feine Streifen schneiden. Paprika in 2-3 cm gro\u00dfe St\u00fccke schneiden. Knoblauch fein w\u00fcrfeln.
\n2. Oliven\u00f6l in einem Topf erhitzen, Knoblauch, Pfefferschote und Paprika darin kurz and\u00fcnsten. Tomaten zugeben und bei milder Hitze 2- 3 Minuten garen. Mit Salz und Pfeffer w\u00fcrzen und in eine Auflaufform (30 x 25 cm) geben.
\n3. F\u00fcr die Auberginenr\u00f6llchen die Auberginen putzen und l\u00e4ngs in 3-4 mm dicke Scheiben schneiden. Oliven\u00f6l in einer Pfanne erhitzen und die Auberginenscheiben darin von beiden Seiten anbraten. Mit Salz und Pfeffer w\u00fcrzen und auf K\u00fcchenpapier abtropfen lassen.
\n4. F\u00fcr die F\u00fcllung die Pinienkerne in einer Pfanne ohne Fett goldbraun r\u00f6sten. Zwiebeln fein w\u00fcrfeln. Toastbrot entrinden und in kleine W\u00fcrfel schneiden. Von 3 Stielen Minze die Bl\u00e4tter abzupfen und grob hacken. Feta-K\u00e4se fein w\u00fcrfeln. Alles mit dem Ei unter die Hackmasse kneten und mit Salz und Pfeffer abschmecken.
\n5. Jeweils 1 EL F\u00fcllung auf das schmale Ende der Auberginenscheiben geben und aufrollen. So fortfahren, bis F\u00fcllung und
\nAuberginenscheiben aufgebraucht sind.
\n6. Die R\u00f6llchen auf das Tomaten-Paprika-Ragout setzen. Im vorgeheizten Ofen auf der mittleren Schiene bei 200 Grad (Gas 3. Umluft 180 Grad) 20-25 Minuten garen. Die restlichen Minzebl\u00e4tter abzupfen. Auberginenr\u00f6llchen mit Minze dekorieren. Dazu passt Baguette.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Tomaten-Paprika Ragout 700g Tomaten 1 Rote Pfefferschote 1 Gelbe Paprikaschote 2 Knoblauchzehen 2 EL Oliven\u00f6l Pfeffer & Salz Auberginenr\u00f6llchen 2 mittlere Auberginen (\u00e0 250 g) 8-10 EL Oliven\u00f6l Pfeffer & Salz 30g Pinienkerne 80g Zwiebeln 2 Scheiben Toastbrot 4 Stiele Minze 100g Feta-K\u00e4se 1 Ei (M) 300g Rinderhackfleisch Zubereitung 1. F\u00fcr das Tomaten-Paprika-Ragout die … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[50],"class_list":["post-5363","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-aubergine","item-wrap"],"yoast_head":"\nGef\u00fcllte 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Februar 2013","format":false,"excerpt":"Zutaten 120 g Aubergine 120 g Zucchini 350 g Rote Paprikaschoten 200 g Gelbe Paprikaschoten 120 g Rote Zwiebeln 2 Knoblauchzehen 1 Rote Chilischote 2 EL Rosmarinnadeln 2 EL Zitronenthymianbl\u00e4tter 2 g Oliven\u00f6l 100 g Brauner Zucker 75 ml Himbeeressig 250 g St\u00fcckige Tomaten (Dose) Salz Zubereitung 1. Die Aubergine\u2026","rel":"","context":"In "Sauce"","block_context":{"text":"Sauce","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/sauce\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2445,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginenpaste-melitsanosalata\/","url_meta":{"origin":5363,"position":5},"title":"Auberginenpaste – Melitsanosalata","author":"Steffen","date":"2. August 2011","format":false,"excerpt":"Zutaten 4 mittlere Auberginen 4 EL Zitronen 1 kleine Zwiebel 1\/2 Bund Petersilie, glatt Salz Pfeffer 100 ml Oliven\u00f6l 50 g Feta-K\u00e4se 3 Minzestengel, frisch 4 Spitzpaprikaschoten; mild oder scharf Zubereitung Backofen auf 225\u00b0C vorheizen, ein Blech mit Alufolie auslegen. 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