Eggplant (Aubergine) Rolls
Grilled meat, tomatoes and parsley, warmed with clove and cumin, an Iraqi bread. Finish with chopped parsley.
1 hr 10 min · Serves 9 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 40 min · 70 min total
- hard
- 1
Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked).
- 2
Mix kufta ingredients, and knead briefly. Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long.
- 3
Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked).
- 4
Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice. Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water).
- 5
Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
- 6
Spread diced tomatoes on rolls. Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice.
- 7
Heat until it starts to bubble, or microwave for 3 minutes on high. Pour liquid all over the rolls.
- 8
There should be enough liquid to cover them. Add a little hot water if needed. Bake in a preheated oven at 400 degrees F.
- 9
,loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened. Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
