Eggplant-rolls "fancy squash"

I love vegetables in any way and of course every day. A day without vegetable and a salad - a no-go. 

Every month I received a vegetarian magazine called "vegetarian fit" and about half of the recipes in there are vegan (more or less). The magazine's sometimes a really inspiration and sometimes I can't find any recipe I wanna try. 

In a recently received magazine I saw a recipe I wanna try but forgot about it, and lately while going trough the magazines I came again across it. The eggplant rolls where filled with pumpkin but this season is defenetly over, so I decided to fill them instead with one of my own harvest round squash.  

Fresh bought eggplants I had on hand and so was born the "fancy squash". 

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Eggplant-rolls "fancy squash" 

40 min
2 Persons

Ingredients: for 12 rolls
400 g Eggplants
1 Tbsp. oil
salt

squash-spinach-filling:
350 g squash
salt
2-3 Tbsp. oil
1 1/2 onion, chopped (about 130 g)
2 clove garlic
150 g Babyspinach
black pepper from the mill

Tomatoesauce:
200 g Tomato
1 clove garlic
50 g dried tomato in oil, drained
35 g Tomato paste
1 Tbsp. finely chopped basil
salt and pepper

Almondcreme:
50 g Almondpuree
35 ml still mineral water
salt and pepper

Preparation:
Preheat oven up to 200 ° C. 
Wash the eggplants and cut lengthwise into 12  0.5 cm thick slices, mix with olive oil and some salt. 

Wash the squash, cut in half, remove seeds and dice small. Mix with salt and 1 tablespoon of olive oil. 

Separatly distribute eggplant and squash on two lined baking sheets. Bake the the eggplant on the middle rack for about 14 minutes, slide the plate with the squash under the eggplant and bake for 10-12 minutes. 

Remove the plate with the squash, let slightly cool and finely chop the squash cubes. Peel the onions and garlic and chop finely. Heat the remaining olive oil in a pan and sauté both about 4 min. 

Wash the spinach thoroughly, shake dry and finely chop the leaves. Give into the pan, heat 1 minute and season with salt and pepper. Afterward add the chopped squash with the spinach.

Take eggplant slices from the oven, place on a wooden plate and spread on each dice 1 tbsp Spinach-Squash mass, then roll up carefully and place in a oiled baking dish. 

For the tomato sauce wash the tomatoes, remove the stalk and the flesh and cut into quarters. Peel the garlic. 
For the sauce give all ingredients- except basil - blend then stir in basil and season with salt and pepper. 

For the almond cream mix almond paste and mineral water, season with salt and pepper. 


For the finish spread tomato sauce over the eggplant rolls. Top each rolls with a little almond cream. 
Place the baking dish in the hot oven  at 180 ° C for about 7 min. 

Take out when done and melted and garnish with chopped basil and a little olive oil.