Eggplant and Meatball Rolls
Ingredients
- 1 kg eggplant
Meatball mixture
- 600 g ground meat
- 1 small onion, grated
- 1 egg
- 2 garlic cloves, grated
- 1 tsp black pepper
- 1 tsp cumin
- salt
Sauce
- 2 cups water
- 1 tsp tomato paste
- salt
Preparation
Cut the eggplant lengthwise into four pieces.
Soak the eggplants in salted water for half an hour.
Mix the ground meat, finely grated onion, grated garlic, egg, black pepper, cumin, and salt; knead well and let rest for half an hour.
Shape the mixture into meatballs.
Place a meatball next to an eggplant strip and roll it up into a roll.
Repeat the process until all meatballs and eggplants are used.
Mix 2 cups of water with tomato paste and salt to make the sauce.
Pour the sauce over the rolled eggplants.
Bake in a preheated oven at 180 degrees Celsius until cooked.
