I’m a terrible eggplant eater, yes like it like it and like it…. and in any way (fried is mostly wonderful), I know this way has too much calories, but its nutty buttery tangy rich flavor is something that I can not resist.
Eggplant or aubergine (the black beauty), is one of the most nutritious vegetable you can eat, and there is more than a reason why you should eat eggplants, It is rich in fiber, iron, and compounds called terpenes which lower your cholesterol, and most of its nutrition is in the skin. do you know that eggplant biologically is fruit? yes fruit and berry species (the beautiful purple berry).
When buying the eggplant, you will want to look for the firm nut not too firm eggplant, after slicing sprinkle with salt and set a side for about 30 min, so they will not soak too much oil during frying.
As the eggplants is my favourite vegetable, whats yours?
Meat Stuffed Eggplant Roll
2 big eggplants
plenty of oil for frying
roasted pine nut for garnish
For meat stuffing:
1 lb ground beef
1 large onion minced very fine
3 gloves of garlic mashed
1\2 teaspoon all spices
1\4 teaspoon cumin
1\4 teaspoon cinnamon
1\2 teaspoon coriander
1\2 teaspoon cardamom
1\2 teaspoon paprika
1\4 teaspoon turmeric
dried basil leaves
salt and black pepper
For the tomato sauce
3 large fresh tomato
1 tablespoon tomato paste
1\4 cup pasta tomato sauce
3 gloves garlic
dash of cinnamon, all spices, salt, black pepper
dried basil leaves
Slice the eggplants with its skin on lengthwise, about 1\4 inch thick. sprinkle with salt and let a side for 1\2 an hour. fry with plenty of oil heat it first, until golden, put the fried slices on kitchen paper to drain out some oil.
In a pan, add the ground beef and the onions the garlic and the spices, and cook on medium heat, stir frequently. lay a slice of eggplant, put the meat stuffing at one end and roll, arrange the roll on a high-sided oven pan.
With your blender, grind the tomato pieces along with the garlic and spices, in a pan heat 1 tablespoon olive oil, add the tomato puree, the tomato paste and the sauce, stir frequently let cook for 3-4 min.
Spread the tomato purée over the eggplant rolls in the pan, cover the pan with aluminum foil, put it in the oven for 1 hour on 400 f.
Served either with bread especially pita, or the white rice. Garnish with chopped fresh parsely and roasted pine nuts.
Enjoy.
