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
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• Olive oil for grilling Olive oil for grilling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. 3.
   Brush the eggplant slices with olive oil and season with salt and pepper.
4. 4.
   Grill the eggplant slices for 2-3 minutes on each side until they are tender and have grill marks. Set aside.
5. 5.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, parsley, mint, paprika, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
6. 6.
   Take a grilled eggplant slice and place a spoonful of the meat mixture at one end. Roll the eggplant tightly around the filling and secure with a toothpick if needed. Repeat with the remaining eggplant slices and filling.
7. 7.
   In a large skillet, pour the tomato sauce and bring it to a simmer over medium heat.
8. 8.
   Carefully place the stuffed eggplant rolls into the simmering tomato sauce. Cover the skillet and let them cook for 20-25 minutes, or until the meat is fully cooked and the flavors have melded together.
9. 9.
   Serve the Armenian Stuffed Eggplant Rolls hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Eggplant — Choose eggplants that are firm and glossy. Before grilling, sprinkle salt on the sliced eggplants and let them sit for 10 minutes to remove excess moisture and bitterness.
• Ground meat — Opt for lean ground meat to reduce the fat content of the dish. If desired, you can also use a combination of beef and lamb for a richer flavor.
• Tomato sauce — Use a high-quality tomato sauce or make your own by simmering fresh tomatoes with garlic, onion, and herbs for a more authentic taste.

Tips & Tricks

• To make the dish vegetarian-friendly, 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 Armenian Stuffed Eggplant Rolls with a dollop of Greek yogurt or a squeeze of lemon juice for added freshness.
• If toothpicks are not available, you can secure the rolls with kitchen twine before cooking.
• Leftover rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Armenian Stuffed Eggplant Rolls as a main course accompanied by a fresh salad and warm pita bread. Alternatively, they can be served as an appetizer or part of a mezze platter alongside other Armenian delicacies.

Presentation advice

Arrange the stuffed eggplant rolls on a platter, drizzle some of the tomato sauce over them, and garnish with fresh herbs. The vibrant colors of the dish will create an eye-catching presentation that is sure to impress your guests.