Eggplant Rolls with Ground Meat

نوري بوديبةChef

Ingredjenti

• 5 large eggplants
  5 pieces
• 8 bell peppers, sweet
  8 pieces
• 1 small onion, chopped
  1 piece
• 400 grams tomatoes, peeled and chopped
  400 grams
• 3 cloves garlic, minced
  3 cloves
• 3 teaspoons cumin
  3 teaspoons
• 2 teaspoons salt
  2 teaspoons
• 2 chicken broth cubes
  2 cubes
• 250 grams ground meat
  250 grams
• 1 large onion
  1 piece
• 3 tablespoons chopped parsley
  3 tablespoons
• 2 teaspoons cumin
  2 teaspoons
• 1 teaspoon cinnamon
  1 teaspoon
• 1 teaspoon black pepper
  1 teaspoon
• 2 teaspoons salt
  2 teaspoons

Passi

1. 1

   Wash the eggplants, cut off the tops and bottoms, and slice them lengthwise into not too thick or too thin slices.

   Għodda meħtieġa:

   Sikkina

   Bord ta'qata'

   5 min
2. 2

   Line the baking tray with aluminum foil and brush it well with oil, arrange the eggplant slices and brush the top with oil using a brush. Preheat the oven to high heat and turn on the grill as well, then place the eggplant tray in the oven.

   Għodda meħtieġa:

   🍳

   Baking Tray

   🍳

   Brush

   Forn

   10 min
3. 3

   When the eggplant turns brown, take it out of the oven and wrap it in the aluminum foil it was placed on until it becomes soft from the heat, then set it aside.

   5 min
4. 4

   Wash the sweet peppers and dry them well, heat oil in a deep frying pan and fry them as they are so they don't absorb oil, when they turn brown, place them on kitchen paper to absorb the oil, cut them in half and remove the seeds.

   Għodda meħtieġa:

   Friggitur

   🍳

   Kitchen Paper

   10 min
5. 5

   To make the sauce, place the chopped onion in the tray where we will arrange the eggplant and add a little oil, stir a little, add the minced garlic and stir, then add the chopped tomatoes and increase it with a bit of broth and the two chicken broth cubes, add salt and cumin, let it boil for two minutes, then remove it from the heat and let it cool a bit.

   Għodda meħtieġa:

   Pan

   🍳

   Bowl

   10 min
6. 6

   To make the filling, place the chopped onion in a frying pan with a little oil and stir until it wilts, then add the meat, salt, pepper, cumin, and cinnamon, stir and when it is cooked, add the parsley.

   Għodda meħtieġa:

   Pan

   10 min
7. 7

   Prepare the eggplant, spread a slice and place the filling inside, roll it gently and arrange it in the tray with the sauce, repeat rolling the eggplant until the quantity is finished.

   10 min
8. 8

   Roll the peppers like the eggplant without putting filling, unless there is leftover filling, that’s fine, arrange it next to the eggplant rolls.

   5 min
9. 9

   Place the tray in the oven on high heat for about fifteen minutes, leaving a little sauce in it and do not dry it completely in the oven as it gives a very nice flavor, enjoy your meal.

   Għodda meħtieġa:

   Forn

   15 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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