Eggplant & Beef Rolls in Savory Tomato Sauce
Classification
Category:
Main Dish
Cuisine:
Middle Eastern
Difficulty:
Medium
Servings:
3
Total Weight:
1532g
Meal Role:
Main Dish
Time Breakdown
Preparation
20m
Cooking
1h 20m
Total Time
1h 40m
Meal Prep Info
Portable
Nutrition
3
563
Calories
3
46.7 g
Protein
3
21.4 g
Carbs
3
32.7 g
Fat
Sugar:
9.7 g
Fiber:
10 g
Saturated Fat:
10.8 g
Unsaturated Fat:
12.2 g
Trans Fat:
0 g
Cholesterol:
148.3 mg
Sodium:
1052.7 mg
Calcium:
10.7 mg
Iron:
0.2mg
Potassium:
1275.8mg
Salt:
0g
Ingredients 9
Servings:
Ground Beef
500
Gram
1240.0
128.5g
0.0g
76.8g
Eggplant
750
Gram
180.0
7.6g
42.8g
1.4g
Onion
80
Gram
36.0
0.8g
8.8g
0.0g
Red Bell Pepper
50
Gram
14.0
0.5g
3.3g
0.1g
Tomato
120
Gram
21.6
1.1g
4.7g
0.2g
Sweet Ground Red Paprika (spice)
5
Gram
14.4
0.8g
3.2g
0.4g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
ground cumin
4
Gram
16.8
0.8g
1.6g
0.8g
Extra virgin olive oil
20
Milliliter
164.8
0.0g
0.0g
18.3g
Cooking Instructions
Tender grilled eggplant wrapped around seasoned beef, slow-cooked in a zesty garlic and tomato reduction.
Prep time: 20 minutes
Cook time: 80 minutes (total)
Servings: 4 people
Ingredients
2-3 Large Eggplants, sliced lengthwise (3–5 mm thick)
500g Ground Beef
1 Yellow Onion, finely diced
1 Green Bell Pepper, finely diced
2 cloves Garlic, minced
2 Tomatoes, grated (or 1 cup tomato purée)
Spices: Cumin, sweet paprika, salt, and black pepper
Fresh Parsley, chopped
Garnish: Cherry tomatoes
Olive Oil
Instructions
1. Roast the Eggplant
Preheat your oven to 180°C. Brush the eggplant strips with olive oil and arrange them on a baking sheet. Roast for about 40 minutes until they are tender and slightly charred. This makes them easy to roll.
2. Sauté the Aromatics
In a frying pan over medium heat, sauté the diced onion and green pepper in a little olive oil until softened and golden.
3. Prepare the Beef Filling
In a large bowl, combine the ground beef with the sautéed onions and peppers. Add cumin, sweet paprika, salt, black pepper, and a handful of chopped parsley. Mix thoroughly and form small, elongated cylindrical meatballs (koftas).
4. Roll it Up
Place one meatball at the end of each grilled eggplant slice and roll it up tightly.
5. Create the Braising Sauce
In a ceramic pot or deep skillet, drizzle some olive oil and add the grated tomato, minced garlic, and the remaining spices (cumin, paprika, salt, pepper, and parsley). Pour in ½ cup of water and stir to combine.
6. Slow Cook
Arrange: Place the eggplant rolls seam-side down in the pot over the sauce.
Garnish: Tuck cherry tomatoes between the rolls for extra flavor and color.
Simmer: Cover the pot and cook over medium-low heat for 30–40 minutes. The sauce should thicken, and the meatballs should be fully cooked through.
Serve hot and enjoy!
The link in the source field is for instructions and was used as a guide.We have prepared the recepie little differently using different spices and method.