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 cup cooked rice 1 cup cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups tomato sauce 2 cups tomato sauce
• 1 cup water 1 cup water
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants lengthwise into thin strips.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 8.
   Remove the foil and bake for an additional 10 minutes, or until the eggplant is tender and the sauce has thickened.
9. 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.