Rolls with cottage cheese from fried eggplants

Slice the eggplants into 1 cm thick pieces and fry them on a greased grill pan.

Cut the tomatoes into 4 pieces. Remove the liquid core. Peel the skin off the tomato fillets.

Generously spread eggplants with cream cheese, roll them into rolls, and place them in tomato boats. Garnish with green leaves.

Sprinkle with chopped almonds, drizzle with vegetable oil and pour with sauce. To prepare it, mix chopped almonds, mustard, reduced balsamic vinegar, lemon juice and a pinch of salt.