Juicy eggplant rolls with a spiced meat filling, baked under a fragrant tomato-garlic sauce. Tender eggplant slices, savory minced meat and bright spices create a dish that feels equally at home on a family table or served to guests.
Ingredients
- Eggplants — 2–3 medium
- Ground meat (beef/pork or turkey) — 1.1 lb | 500 g
- Onion — 1 small
- Garlic — 3 cloves
- Parsley — 1 small bunch
- Salt, black pepper, ground cumin, paprika, turmeric — to taste
- Olive oil — about 2 tbsp | 30 ml
- For the sauce: garlic — 4 cloves
- Tomato paste — 1 tsp | 5 g
- Large tomato — 1 (or 2 small)
- Parsley — a little
- Salt, black pepper, ground cumin, paprika, turmeric — to taste
- Water — 1 cup | 250 ml
Step-by-step recipe
- Prepare the eggplants: slice them lengthwise into thin planks, about 0.2 in | 0.5 cm thick. Salt on both sides and leave for 10–15 minutes, then blot dry with paper towels.
- Brush the slices lightly with olive oil and sear on a dry skillet or grill pan for 2–3 minutes per side, until soft. Alternative: bake on a sheet pan at 392°F | 200°C for 10–12 minutes. Let cool.
- Filling: finely chop the onion and 3 cloves of garlic. Warm a spoonful of oil and gently sauté the onion until soft, then add the ground meat, garlic and spices (salt, pepper, cumin, paprika, turmeric). Cook for 5–7 minutes until half-done, stir in the chopped parsley and let the filling cool slightly.
- Form the rolls: place 1–2 tsp of filling at one end of each slice and roll up. Arrange seam-side down in a baking dish.
- Sauce: finely chop 4 cloves of garlic and warm briefly over low heat (you can use a drop of oil), then add the tomato paste, finely chopped tomato, spices and water. Simmer for 5–7 minutes until slightly thickened, then add the parsley at the end.
- Pour the sauce over the rolls. Bake at 356°F | 180°C for 20–25 minutes, until the meat is fully cooked and the edges are fragrant and lightly browned.
- Serve hot, sprinkled with fresh herbs. Delicious with rice, bulgur, or flatbread.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- For a lighter version, bake the eggplant slices without frying and use lean ground turkey.
- Adjust the heat with paprika and black pepper. If you like more Middle Eastern notes, add a pinch of ground coriander in place of cumin.
- To help the rolls hold their shape, cut the slices evenly and do not overfill.
- You can tuck in a little mozzarella or suluguni for a juicier, more stretchy filling.
- You can assemble the dish ahead: keep the rolls in the dish, covered with cling film, in the fridge for up to 12 hours, with the sauce kept separately. Pour over and bake before dinner.
Nutritional value (per serving)
| Calories | Protein | Fat | Carbohydrates | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 425 kcal | 32 g | 25 g | 13 g | 5 g | 6 g | 650 mg |
Frequently asked questions
Do I need to soak the eggplants to remove bitterness?
Modern varieties are rarely bitter. Salting the slices for 10–15 minutes and blotting them dry is enough to draw out excess moisture and any hint of bitterness.
Can I make it without an oven?
Yes. Arrange the rolls in a deep skillet, pour over the sauce, cover and simmer over low heat for 15–20 minutes, until the meat is cooked through.
What can I use instead of cumin?
Try ground coriander, which is brighter and warmer in flavor, or caraway. If you prefer a milder profile, stick to black pepper and paprika.