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Ingredients
Eggplant Roulades with Ground Meat Stuffing
- Ingredients
- 3 large Eggplant
- salt
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 400 grams Ground beef
- 1 Tbsp Gyros spice
- 1 tsp medium hot Mustard
- 1 egg
- 1 Tbsp chopped parsley
- 4 dried, pickled Tomatoes (finely chopped)
- freshly ground peppers
- 1 Turkish Hungarian wax pepper
- 2 Tbsps lemon juice
- Flatbread (for serving)
Rinse eggplants and and cut lengthwise into 1 cm (approximately 1/2 inch) thick slices. Season with salt on both sides and let stand for 30 minutes. Peel and chop onion and garlic. Heat olive oil in a pan and saute onion and garlic until translucent. Cool slightly. Combine ground meat with onion and garlic mixture and add gyros spice, mustard, egg, parsley and tomatoes, season well with salt and pepper.
Pat dry eggplant slices and arrange on work surface. Place ground meat mixture onto eggplant slices and roll up. Arrange rolls in a baking dish and brush with a little olive oil. Rinse and halve pepper, remove seeds and ribs and arrange on eggplant rolls. Brush with oil and bake in preheated oven at 200°C (approximatley 400°F) for about 30-40 minutes. Drizzle with lemon juice before serving. Serve with pita bread, if desired.