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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh herbs (parsley or mint) for garnish Fresh herbs (parsley or mint) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 8g
• 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, 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 skillet, heat olive oil over medium heat. Fry the eggplant slices until they become pliable and lightly browned. Set aside.
5. 5.
   In the same skillet, cook the ground meat until browned. Add the chopped onion, minced garlic, parsley, cumin, paprika, cinnamon, salt, and pepper. Cook until the onions are translucent and the flavors are well combined.
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 place it seam-side down in a baking dish.
7. 7.
   Pour the tomato sauce over the eggplant rolls, covering them evenly.
8. 8.
   Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the rolls are tender and the sauce has thickened.
9. 9.
   Garnish with fresh herbs before serving.

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 achieve a crispy exterior.
• Ground meat — Opt for lean ground meat to reduce the fat content of the dish. You can also use a combination of beef and lamb for a more robust flavor.
• Tomato sauce — If you prefer a tangier sauce, you can add a squeeze of lemon juice or a dash of vinegar to the tomato sauce.

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, you can substitute the ground meat with cooked lentils or mushrooms for a flavorful plant-based filling.
• Serve the Stuffed Eggplant Rolls with a dollop of yogurt or a side of fresh salad for a refreshing contrast to the rich flavors.
• Leftover rolls can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.

Serving advice

Serve the Armenian Stuffed Eggplant Rolls as a main course accompanied by a side of pilaf or roasted vegetables. The rolls can be enjoyed hot or at room temperature, allowing the flavors to meld together. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the Stuffed Eggplant Rolls on a platter, placing them seam-side down to showcase their beautiful shape. Drizzle some of the tomato sauce over the rolls and garnish with fresh herbs for an appealing presentation. Serve with a sprinkle of paprika for an extra pop of color.