Recipe
Armenian Stuffed Eggplant Rolls
Eggplant Delight: Armenian Stuffed Rolls with a Twist
4.2 out of 5
This recipe is a delightful twist on the traditional Armenian dish, Sabtuk. Stuffed with a flavorful mixture of ground meat, rice, and aromatic spices, these eggplant rolls are then simmered in a rich tomato sauce. The dish is a perfect combination of textures and flavors, making it a true culinary delight.
Metadata
Preparation time
30 minutes
Cooking time
40 minutes
Total time
70 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet, Dairy-free diet, Low-carb diet, High-protein diet
Allergens
Garlic, Onion
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet
Ingredients
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2 large eggplants 2 large eggplants
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500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
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1 cup cooked rice 1 cup cooked rice
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
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1/2 teaspoon paprika 1/2 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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2 cups tomato sauce 2 cups tomato sauce
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1 cup water 1 cup water
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 18g, 7g
- Carbohydrates (total, sugars): 28g, 4g
- Protein: 28g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Slice the eggplants lengthwise into thin strips.
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3.Heat some oil in a large skillet over medium heat and fry the eggplant slices until they are soft and slightly browned. Set aside.
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4.In the same skillet, cook the ground meat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
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5.Stir in the cooked rice, ground cinnamon, allspice, paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
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6.Take each 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.
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7.In a baking dish, combine the tomato sauce and water. Place the stuffed eggplant rolls in the dish, cover with foil, and bake for 30 minutes.
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8.Remove the foil and bake for an additional 10 minutes, or until the eggplant is tender and the sauce has thickened.
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9.Garnish with fresh parsley before serving.
Treat your ingredients with care...
- Eggplant — Make sure to slice the eggplant into thin strips to ensure they cook evenly and become tender.
- Ground meat — Use lean ground meat for a healthier option, or opt for lamb for a more traditional flavor.
- Tomato sauce — If you prefer a thicker sauce, you can reduce the amount of water added to the tomato sauce.
Tips & Tricks
- To make the dish vegetarian, substitute the ground meat with cooked lentils or mushrooms.
- For a spicier version, add a pinch of cayenne pepper to the filling mixture.
- Serve the stuffed eggplant rolls with a dollop of Greek yogurt on top for added creaminess.
- If you have any leftover filling, it can be used to stuff bell peppers or zucchini.
- Allow the dish to rest for a few minutes after baking to allow the flavors to fully develop.
Serving advice
Serve the Armenian Stuffed Eggplant Rolls as a main course accompanied by a fresh salad and some crusty bread. The rolls can be enjoyed hot or at room temperature.
Presentation advice
Arrange the stuffed eggplant rolls on a platter, garnish with fresh parsley, and drizzle some of the tomato sauce over the top for an appetizing presentation. Serve with a side of salad to add a pop of color to the plate.
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