Eggplant Rolls Stuffed with Meat

While I’m a big fan of moussaka, I find it’s somewhat messy to serve especially if you’ve got a lot of company. I decided to make these nice little bundles to make them easier to remove from the pan and serve, not to mention they have great eye appeal. You do NOT fry the eggplant so it’s lighter and to my mind more delish. Of course, this close to Passover, I offer the option of gluten free (although now with my granddaughter needing this, I’m even more conscious of it). I won’t lie, there are a few steps to this but you also do not brown the meat which again saves you work. So let’s get to it, Passover is coming and this is a recipe that freezes really well since the eggplant is meant to be soft. K. Gather your ingredients.

Btw, the only reason you see matzah meal above is to show another option, didn’t have the potato starch to hand. In addition, the tomato sauce is a bit random since this is what my makolet (grocery shop) had available (it’s all good stuff) but you can use whatever tomato sauce you like, just make sure the amount is the same. Onward!

First let’s get the eggplant prepared. I do sprinkle them with salt both to remove bitterness (and yeah, I can tell the difference, there’s a sharpness to the unsalted eggplant I don’t care for) and to draw out excess moisture since as I’ve mentioned, eggplant is like a sponge. So first slice the eggplants fairly thin (see pic below) and sprinkle generously with the salt on both sides and let sit for 20-30 minutes.

While the salted eggplant waits patiently, prepare the chopped beef filling and the sauce, in two separate bowls.

and yeah, this is made with breadcrumbs, sub out with whatever binder you prefer, matzah meal or potato starch.

Mix the beef, garlic, fried onion, parsley, eggs and breadcrumbs or whichever you choose together, don’t overmix. Set aside.

Back to our eggplant. Preheat the oven to 425 F/220 C.

Rinse off the salt, pat dryish with paper towels (it’s okay if it’s damp). Now spray with oil spray on both sides and place on parchment paper lined baking trays.

Roast the eggplant in hot oven about 15-18 minutes until lightly colored and completely soft when pricked with a toothpick. It’s okay if they don’t brown.

While the eggplant cools, prepare the sauce in a bowl. Mix together the tomato sauce and tomato paste (yes, both are needed), garlic, fried onion, chopped parsley and salt. Set aside.

Now take the meat mixture and pat about a palmful of mixture onto a slice of eggplant like so:

Then, yup you got it, roll ’em. Since the eggplant is precooked, it’s nicely rollable (hence you must be sure it’s really cooked). K, roll all the meat mixture and eggplant slices together till all used up and put them on parchment lined baking pans (not sheets, you have sauce and need depth of a pan) like so:

Now take your bowl of sauce and pour a bit of sauce on the bottom of the pan.

Place the rolls on the sauce and pour the rest of the sauce carefully over your rolls. I got two panfuls from the recipe. Should be enough to generously cover them.

Cover tightly with tin foil. Bake in preheated 350 F/180 C oven for about an hour and 15 minutes or till meat is cooked through. If you are uncertain, simply slice a roll in half to check if meat is fully cooked. These freeze well and are just wonderful. Can be served as an appetizer or a main.

Eggplant Rolls Stuffed with Meat

2 medium eggplants or 3 small ones

coarse salt to sprinkle on eggplant

2 kilos chopped meat

2 cloves crushed garlic

2 teaspoons chopped parsley (fresh or frozen)

1 medium onion, chopped and sautéed in 2 tablespoons oil, save 1 tablespoon fried onion for sauce

2 eggs

8 tablespoons breadcrumbs/matzo meal or 6 tablespoons potato starch

For sauce:

2 jars prepared tomato sauce each jar 26 ounces or about 1550 ml all together

240 grams tomato paste about 8 ounces

1 clove crushed garlic

1 tablespoon chopped parsley

1 tablespoon fried onion

2 teaspoons salt

Slice washed eggplant lengthwise into 1/4 inch (.635 centimeters) slices. Place on flat surface and sprinkle with the salt on both sides. Let sit about 20 minutes while you organize the rest of your ingredients. This draws out the excess moisture and helps make eggplant less bitter. Preheat the oven to 425 F/220 C. Rinse off eggplant and pat dry. Spray oil the slices lightly on both sides. Place on parchment paper lined baking sheets. Roast till lightly browned and soft about 15 – 18 minutes, no need to turn the slices.

Lower temperature to 350F/180 C. Then prepare meat mixture:

Place chopped meat, fried onion, 2 cloves crushed garlic, 2 teaspoons chopped parsley, eggs and breadcrumbs or matzo meal or potato starch together in a large bowl. Mix all ingredients together well.

For sauce: mix jars of tomato sauce with tomato paste, fried onion and garlic and parsley in a bowl.

Take a baking dish with high sides and place parchment paper on bottom (for ease of cleanup but you can do without it if you wish) and put about 1/3-1/2 cups of sauce on bottom of pan, spread about to cover bottom. Set aside.

Once eggplants slices are done and cooled, place about a palmful of meat mixture on the whole surface of the slice, roll into a nice roll and place on sauce in pan. Generously ladle sauce over the rolls. Cover with foil or top of pan. Place in preheated oven.

Bake 1 hour and 15 minutes or till cooked through. Freezes well.