Russian-style Stuffed Eggplant Rolls

Ingredients

In this adaptation, the traditional Lebanese Asabi is transformed into Russian-style Stuffed Eggplant Rolls by incorporating Russian spices and flavors. The original dish typically features a Lebanese spice blend, while the Russian version incorporates herbs like dill and parsley. Additionally, the tomato sauce is infused with Russian spices, such as paprika and bay leaves, to enhance the overall flavor profile. We alse have the original recipe for Asabi, so you can check it out.

• 2 large eggplants 2 large eggplants
• 300g (10.5 oz) ground beef 300g (10.5 oz) ground beef
• 1/2 cup (100g) rice, cooked 1/2 cup (100g) rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 25g
• Fiber: 5g
• 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 on the eggplant slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
4. 4.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dill, parsley, paprika, black pepper, and salt. Mix well.
5. 5.
   Place a spoonful of the meat mixture onto each eggplant slice and roll it up tightly.
6. 6.
   In a baking dish, spread a thin layer of tomato sauce. Arrange the stuffed eggplant rolls in the dish.
7. 7.
   Pour the remaining tomato sauce and broth over the rolls.
8. 8.
   Drizzle the vegetable oil over the rolls to prevent them from drying out.
9. 9.
   Cover the baking dish with foil and bake for 40 minutes.
10. 10.
    Remove the foil and bake for an additional 10 minutes, or until the eggplant is tender and the rolls are cooked through.
11. 11.
    Serve the Russian-style Stuffed Eggplant Rolls hot, garnished with fresh herbs.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices helps remove excess moisture and improves their texture when cooked.
• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground chicken or turkey for a lighter alternative.
• Tomato sauce — Opt for a high-quality tomato sauce to enhance the flavor of the dish.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
• Serve the Stuffed Eggplant Rolls with a dollop of sour cream or yogurt for added creaminess.
• Experiment with different herbs and spices to customize the flavor according to your preference.
• Leftover rolls can be refrigerated and enjoyed as a cold appetizer the next day.

Serving advice

Russian-style Stuffed Eggplant Rolls can be served as a main course accompanied by a fresh salad or steamed vegetables. They can also be served as an appetizer or part of a mezze platter.

Presentation advice

Arrange the Stuffed Eggplant Rolls on a platter, garnished with fresh herbs, such as dill or parsley, to add a pop of color. Drizzle some tomato sauce over the rolls for an appetizing presentation.