Eggplant rolls with beef ground meet
Classification
Category:
Main Dish
Cuisine:
Middle Eastern
Difficulty:
Medium
Servings:
3
Total Weight:
1532g
Time Breakdown
Preparation
20m
Cooking
1h 20m
Total Time
1h 40m
Nutrition
563
Calories
46.7 g
Protein
21.4 g
Carbs
32.7 g
Fat
Sugar:
234.6 g
Fiber:
4 g
Saturated Fat:
10.8 g
Unsaturated Fat:
11.7 g
Trans Fat:
0 g
Cholesterol:
148.3 mg
Sodium:
1047.7 mg
Calcium:
10.7 mg
Iron:
0.2mg
Potassium:
700.8mg
Salt:
0g
Ingredients
Ground Beef
500
Gram
1240.0
128.5g
0.0g
76.8g
eggplant
750
Gram
180.8
7.6g
42.8g
1.4g
Onion
80
Gram
36.0
0.8g
8.8g
0.0g
Red Bell Pepper
50
Gram
14.0
0.5g
3.3g
0.1g
Tomato
120
Gram
21.6
1.1g
4.7g
0.2g
Sweet Ground Red Paprika (spice)
5
Gram
14.4
0.8g
3.2g
0.4g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
ground cumin
4
Gram
16.8
0.8g
1.6g
0.8g
Extra virgin olive oil
20
Gram
164.8
0.0g
0.0g
18.3g
Cooking Instructions
1. Cut the eggplant lengthwise into thin strips. You could us the mandolin, but the slices shoul be 3 to 5 mm thick.
2. Brush the eggplant slices with olive oil and grill them in the oven until tender and slightly charred. Round 40 min on 180 C.
3. On the frying pan over medium heat saute onion and green paprika dices until soften and golden in color.
4. In a bowl, combine the ground beef with sauntered onion and paprika, cumin, ground sweet paprika, salt, black pepper, and chopped parsley. Mix well.
4. Form small, elongated cilindric meatballs from the seasoned ground beef.
5. Place the meatball at one end of each grilled eggplant slice and roll it up tightly.
6. In a ceramic pot or a deep pan, add a drizzle of olive oil, grated tomato, minced garlic, and the remaining spices (cumin, paprika, salt, pepper, and parsley).
7. Add 1/2 cup of water and stir to combine, creating a sauce.
8. Arrange the eggplant and meatballs rolls in the pot over the sauce.
9. Garnish with cherry tomatoes.
10. Cover the pot and cook over medium-low heat for 30-40 minutes, or until the meatballs are cooked through and the sauce has thickened.
11. Serve hot.
Recipe Notes
The link in the source field is for instructions and was used as a guide.We have prepared the recepie little differently using different spices and method.
Eggplant rolls with beef ground meet
Created on November 21, 2025
Source: https://www.instagram.com/reel/DOI5DsOjQ_V/?igsh=MXR3dW95d3l3MDFlcw==
Total Time:
1h 40m
Servings: 3
Difficulty: Medium
Category: Main Dish
Cuisine: Middle Eastern
Nutrition Facts (per serving)
| Calories: 563 | Protein: 46.7g | Carbs: 21.4g | Fat: 32.7g |
Ingredients
- 500 Gram Ground Beef
- 750 Gram eggplant
- 80 Gram Onion
- 50 Gram Red Bell Pepper
- 120 Gram Tomato
- 5 Gram Sweet Ground Red Paprika (spice)
- 3 Gram Salt
- 4 Gram ground cumin
- 20 Gram Extra virgin olive oil
Instructions
1. Cut the eggplant lengthwise into thin strips. You could us the mandolin, but the slices shoul be 3 to 5 mm thick.
2. Brush the eggplant slices with olive oil and grill them in the oven until tender and slightly charred. Round 40 min on 180 C.
3. On the frying pan over medium heat saute onion and green paprika dices until soften and golden in color.
4. In a bowl, combine the ground beef with sauntered onion and paprika, cumin, ground sweet paprika, salt, black pepper, and chopped parsley. Mix well.
4. Form small, elongated cilindric meatballs from the seasoned ground beef.
5. Place the meatball at one end of each grilled eggplant slice and roll it up tightly.
6. In a ceramic pot or a deep pan, add a drizzle of olive oil, grated tomato, minced garlic, and the remaining spices (cumin, paprika, salt, pepper, and parsley).
7. Add 1/2 cup of water and stir to combine, creating a sauce.
8. Arrange the eggplant and meatballs rolls in the pot over the sauce.
9. Garnish with cherry tomatoes.
10. Cover the pot and cook over medium-low heat for 30-40 minutes, or until the meatballs are cooked through and the sauce has thickened.
11. Serve hot.
Notes
The link in the source field is for instructions and was used as a guide.We have prepared the recepie little differently using different spices and method.