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 paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 4g
• 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 them dry with a paper towel.
4. 4.
   In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until they become soft and pliable, about 2 minutes per side. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the ground meat to the skillet and cook until browned. Drain any excess fat.
7. 7.
   Stir in the chopped parsley, paprika, cumin, cinnamon, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
8. 8.
   Take each eggplant slice and place a spoonful of the meat mixture at one end. Roll the eggplant tightly around the filling and place it seam-side down in a baking dish.
9. 9.
   Pour the tomato sauce over the stuffed eggplant rolls, covering them evenly.
10. 10.
    Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the rolls to brown slightly.
11. 11.
    Serve the Armenian Stuffed Eggplant Rolls hot, garnished with fresh parsley.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before frying helps remove excess moisture and improves their texture. Make sure to pat them dry before frying to prevent them from becoming soggy.
• Ground meat — Opt for lean ground beef or lamb to reduce the fat content of the dish. Drain any excess fat after browning the meat to make the rolls lighter and healthier.
• Tomato sauce — Choose a high-quality tomato sauce or make your own for the best flavor. Look for a sauce that is not overly sweet to balance the savory flavors of the dish.

Tips & Tricks

• To make the rolls more visually appealing, you can tie them with a blanched leek or chive before baking.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the meat filling.
• For a vegetarian version, substitute the ground meat with a mixture of cooked lentils and mushrooms.
• Serve the Armenian Stuffed Eggplant Rolls with a dollop of plain yogurt or a side of fresh salad for a refreshing contrast.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Armenian Stuffed Eggplant Rolls as a main course accompanied by a side of pilaf or roasted vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the stuffed eggplant rolls on a platter, drizzle some of the tomato sauce over them, and sprinkle with additional chopped parsley. The vibrant colors of the dish will make it an eye-catching centerpiece for any table.