Meat stuffed eggplant rolls

Categories: Ground beef recipes, Main courses

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Meat stuffed eggplant rolls

Is there anyone out there that doesn’t like eggplant?  I love them and they often feature at my table, especially for Friday night meals. This time I stuffed them with meat. It takes a bit of work but believe me, it’s worth it!J ust so you know, eggplant and ground meat is a great combination, and I cook everything together in a sauce, which is finger licking good.

Makes 4-5 servings

Ingredients:

2 long eggplants

For the filling:
1/2 kg ground beef
1 onion
1 sweet potato
1 Tbsp honey
1 egg
2 Tbsp breadcrumbs
1 tsp sweet paprika
1 Tbsp chicken bouillon
Ground black pepper
Salt (if necessary, to taste)

For the sauce:
1 large onion
2 cloves of garlic
100 grams tomato paste (2 Tbsp)
2 Tbsp honey
3-4 Tbsp chopped parsley
1 tsp sweet paprika
2 – 3 cups water
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
Salt (if necessary, to taste)

Preparation:

1. Preheat an oven to 180°C. Slice the eggplant lengthwise into long thin slices using a mandolin. Grease a baking tray and arrange the eggplant slices on it. Drizzle with oil and sprinkle with salt and bake for 25-30 minutes.

2. Cut the sweet potato into large chunks, heat a pot of water to a boil and cook the sweet potato until it is soft and then mash it. Chop the onion, put 2 Tbsp of oil in a pan and sauté the onion until golden.

3. Add the sweet potato, onion, and other ingredients to the meat and mix until well combined and then form small kebabs.

4. Place a kebab along the narrow end of each eggplant slice and roll. Once all the eggplant slices are ready, refrigerate for 20 minutes.

5. To prepare the sauce:
Chop the onion, heat a large pan with 2-3 Tbsp of oil and sauté the onion until golden. Chop the garlic and sauté with the onion for around one minute. Add the other ingredients and cook for a few minutes.
6. Place the eggplant seam side down into the sauce. The water should reach up to 3/4 of the side of the pan. Cook on low-medium heat for 25 minutes, basting the eggplant occasionally.

Good to know…
To make your life easier, make the eggplant slices the day before. The parsley isn’t mandatory.

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