Armenian Stuffed Eggplant Rolls

Ingredients

• 2 large eggplants 2 large eggplants
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley or mint, for garnish Fresh parsley or mint, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. 3.
   Sprinkle salt over the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the ground meat to the skillet and cook until browned. Drain any excess fat.
6. 6.
   Stir in the chopped parsley, ground cumin, paprika, ground cinnamon, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Take each eggplant slice and place a spoonful of the meat mixture at one end. Roll the eggplant tightly around the filling and place seam-side down in a baking dish.
8. 8.
   Pour the tomato sauce over the stuffed eggplant rolls, covering them evenly.
9. 9.
   Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the eggplant is tender.
10. 10.
    Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley or mint.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before cooking helps remove excess moisture and improves their texture.
• Ground meat — Choose lean ground beef or lamb for a healthier option. You can also substitute with ground chicken or turkey for a lighter alternative.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own using fresh tomatoes for the best flavor.

Tips & Tricks

• To make the dish vegetarian, substitute the ground meat with cooked lentils or mushrooms.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the meat mixture.
• Serve the Stuffed Eggplant Rolls with a dollop of Greek yogurt or a side of fresh salad for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different herbs and spices to customize the flavors to your liking.

Serving advice

Serve the Armenian Stuffed Eggplant Rolls as a main course accompanied by a side of pilaf or roasted vegetables. The rolls can also be served as an appetizer or part of a mezze platter.

Presentation advice

Arrange the Stuffed Eggplant Rolls on a platter, garnishing them with fresh parsley or mint leaves for a pop of color. Drizzle some extra tomato sauce over the rolls for an appetizing presentation.