Armenian Stuffed Eggplant Rolls

Ingredients

• 2 large eggplants 2 large eggplants
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground lamb 250g (8.8 oz) ground 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 ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• 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. Rinse and pat dry.
4. 4.
   In a bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, parsley, mint, paprika, cumin, salt, and pepper. Mix well.
5. 5.
   Take a spoonful of the meat mixture and place it at one end of an eggplant slice. Roll the eggplant tightly around the filling and secure with a toothpick. Repeat with the remaining eggplant slices and filling.
6. 6.
   Heat olive oil in a large skillet over medium heat. Add the stuffed eggplant rolls and cook until browned on all sides, about 5 minutes.
7. 7.
   In a separate bowl, mix the crushed tomatoes and pomegranate molasses. Pour the mixture over the eggplant rolls in the skillet.
8. 8.
   Cover the skillet and transfer it to the preheated oven. Bake for 30 minutes.
9. 9.
   Remove from the oven and let it cool slightly. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before cooking helps remove excess moisture and improves their texture.
• Pomegranate molasses — If you don't have pomegranate molasses, you can substitute it with a mixture of equal parts lemon juice and honey.

Tips & Tricks

• To make the rolls more tender, you can blanch the eggplant slices in boiling water for a minute before assembling.
• For a spicier kick, add a pinch of cayenne pepper to the meat mixture.
• Serve the Stuffed Eggplant Rolls with a dollop of plain yogurt on top for a creamy contrast.
• If toothpicks are not available, you can use kitchen twine to secure the rolls.
• Leftover rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Armenian Stuffed Eggplant Rolls as a main course accompanied by a fresh salad and warm bread. The rolls can be enjoyed hot or at room temperature, allowing the flavors to fully develop.

Presentation advice

Arrange the Stuffed Eggplant Rolls on a platter, garnished with fresh cilantro leaves for a pop of color. Drizzle some of the tomato-pomegranate sauce over the rolls for an appetizing presentation.