Stuffed Eggplant Rolls Recipe
Delicious stuffed eggplant rolls with ground beef, and topped with tomatoes and peppers. Make a delicious dinner. Serve with green salad and pilaf.
- 3 eggplants,
- 300 grams ground beef,
- 1 onion,
- 1 clove of garlic,
- A pinch of parsley,
- 1 coffee spoon tomato paste (fully),
- Black pepper,
- Red pepper flakes,
- Dried mint.
For the top;
- 2 tomatoes,
- 3 green peppers.
For the sauce;
- 1 tablespoon of tomato paste,
- 1 cup of water,
Process of Stuffed Eggplant Rolls Recipe
Firstly, cut stalks of eggplants and peel them striped and cut eggplants lengthwise (the slices should be thin).
Leave the eggplant slices in to salty water for 10 minutes and then drain and place them on a paper towel.
Put some vegetable oil in to a pan. Fry two sides of the eggplant slices in to the pan.
After frying, place the eggplant slices on a paper towel.
To prepare the meatballs, combine the ground beef, grated onion and a clove of garlic, chopped parsley, paste and the spices in a deep bowl.
Then knead well.
Take walnut sized pieces from the mixture and roll them lengthwise.
Place the meatballs on the fried eggplant slices and roll them.
Place the eggplant rolls in a small rectangular pyrex and place tomato slices on the rolls.
To prepare the sauce, mix the paste, water and salt and pour it in to the pyrex.
Cover the lid and bake them in the oven at 200°C for 30 minutes.
If you want, you can cover the pyrex with aluminium foil.
After 30 minutes, take it out from the oven.
Open and again bake it for more 15 or 20 minutes.
Then serve the dish hot.
This stuffed eggplant rolls recipe is for 4 or 5 people.