Meat-Stuffed Eggplant Rolls
Ingredients
- 3 eggplants
- 200-300 grams beef or ground meat
- 1 onion
- 2 garlic cloves
- 2 green peppers
- 1 tablespoon mixed tomato paste
- Optional: half tea glass tomato sauce
- Salt
- Black pepper
- Red pepper flakes
- Paprika
- 1 tablespoon butter
- Oil for frying
Preparation
Peel the eggplants in a striped pattern and cut them lengthwise, then fry in oil.
In a pressure cooker, melt 1 tablespoon butter with some oil, add the meat, stir lightly, cover, and cook for 25-30 minutes on low heat after it starts whistling, then shred the meat.
In the same pan used for frying eggplants, sauté the onion.
Add the green peppers and garlic, and sauté.
Add the tomato paste and cook.
Add the shredded meat, tomato sauce if available, salt, black pepper, red pepper flakes, and paprika; mix well and turn off the heat.
Lay the fried eggplants in a row on a surface covered with stretch film.
Place the meat mixture along the edge and carefully roll them up using the film.
Transfer the rolls to a baking dish, remove the stretch film.
Prepare a mixture of tomato paste and water, pour over, and bake at 180°C.
Tips
Keep the heat low while cooking the meat to prevent burning.
