Stuffed Eggplant Rolls

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Stuffed Eggplant Rolls
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the bechamel
30 grams Pastry flour
250 milliliters milk
salt
freshly ground peppers
For the rolls
3 large Eggplant
300 grams Ground meat
1 onion
1 bay leaf
1 garlic
2 tablespoons olive oil
50 grams dried tomatoes
3 tablespoons Tomato paste
1 teaspoon dried oregano
salt
freshly ground peppers
100 milliliters Beef broth
plenty of olive oil
1 lemon
How healthy are the main ingredients?
Tomato pastetomatoolive oiloreganosaltEggplant

Preparation steps

1.

For the rolls, trim the eggplants and cut lengthwise into 1 cm thick slices (approximately 1/2 inch). Season well on both sides with salt and leave to infuse on a plate for half an hour.

2.

Peel and dice the onion and garlic and sweat in little olive oil in a pan. Add the ground meat, the tomato paste, and bay leaf and cook until crumbly.

Chop the dried tomatoes finely and add to the pan. Season with oregano, salt and pepper, pour in the broth and simmer everything gently for about 15 minutes.

3.

For the bechamel, melt some butter over medium heat. Add the flour and allow to foam up. Stir with a whisk and sauté until the mixture is smooth. Gradually pour in the cold milk and mix vigorously with the whisk. Simmer for about 10 minutes and then pour through a fine sieve. Season with salt and pepper.

4.

Dry the eggplant slices and sauté on both sides until golden brown in plenty of olive oil. Place the slices on kitchen towels to drain.

5.

Spoon the meat mixture onto the eggplant slices, roll them up and serve drizzled with bechamel sauce.