Ingredients:
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
12 teaspoon all spices
14 teaspoon cumin
14 teaspoon cinnamon
12 teaspoon coriander
12 teaspoon cardamom
12 teaspoon paprika
14 teaspoon turmeric
dried basil leaves
salt and black pepper
For the tomato sauce
3 large fresh tomato
1 tablespoon tomato paste
14 cup pasta tomato sauce
3 gloves garlic
dash of cinnamon, all spices, salt, black pepper
dried basil leaves
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Preparation:
Slice the eggplants with its skin on lengthwise, about 14 inch thick. sprinkle with salt and let a side for 12 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.
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