Fry one chopped shallot in a little oil and then add the sliced mushrooms and try for 3 minutes. Now add the cream and simmer together for a short time until the mixture thickens. We will then put it in a warm place. Cut the eggplant lengthwise into slices about 3 mm thick. Fry them on the grill until they brown and soften. Then wrap each slice in a roll and fill it with the mushroom mixture. We place the rolls next to each other in a baking dish wiped with oil.
Sprinkle with grated blue cheese and place the baking tray in a hot grill. Grill until the cheese melts. Boil cherry tomatoes with hot water and peel them. Cut them into smaller pieces. Put the remaining sliced shallots, vinegar, crushed garlic and sugar in a higher pan and bring everything to a boil. Then add tomatoes, tomato puree, chili spices, a little salt and after a few minutes of stewing and a handful of chopped coriander, mix and remove the finished tomato sauce from the plate. Lightly pour the eggplant rolls in the baking dish with the sauce and bake for only a very short time.