Eggplant & Beef Rolls in Savory Tomato Sauce
- Total
- 1 h 40 min
- Prep / cook
- 20 / 80 min
- Servings
- 3
- Ingredients
- 9
- Per serving
- 563 kcal
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
Steps 6
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.
Introduction
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
-
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.750 Gram Eggplant
-
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.80 Gram Onion
-
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).500 Gram Ground Beef 80 Gram Onion 3 Gram Salt
-
Roll it Up Place one meatball at the end of each grilled eggplant slice and roll it up tightly.750 Gram Eggplant
-
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.120 Gram Tomato 3 Gram Salt
-
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!120 Gram Tomato 750 Gram Eggplant
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
Eggplant & Beef Rolls in Savory Tomato Sauce
Created on 11/21/2025
Source: https://www.instagram.com/reel/DOI5DsOjQ_V/?igsh=MXR3dW95d3l3MDFlcw==
Total Time:
1h 40m
Servings: 3
Difficulty: Medium
Category: Main Dish
Cuisine: Middle Eastern
Nutrition Facts (per serving)
| Calories: 563 | Protein: 46.7g | Carbs: 21.4g | Fat: 32.7g |
Ingredients
- 500 Gram Ground Beef
- 750 Gram Eggplant
- 80 Gram Onion
- 50 Gram Red Bell Pepper
- 120 Gram Tomato
- 5 Gram Sweet Ground Red Paprika (spice)
- 3 Gram Salt
- 4 Gram ground cumin
- 20 Milliliter Extra virgin olive oil
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!
Notes
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.
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