Eggplant Rolls with Meat

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For the Eggplant

1 kg eggplant, sliced thinly

½ cup oil

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon red pepper

For the Filling

⅓ kg minced kebab-style meat

1 onion, finely chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

For the Sauce

1 tablespoon butter

1 tablespoon tomato paste

1 cup water

Salt to taste

Black pepper to taste

Preparation method

Mix the oil with salt, black pepper, and red pepper, and brush both sides of the eggplant slices.

Arrange the slices on a baking tray and bake or lightly roast them until softened.

For the filling:

Cook the minced meat with the onion, red pepper, and green pepper until fully done.

Place some filling on each eggplant slice and roll it tightly.

Arrange the eggplant rolls in a baking dish.

To prepare the sauce:

Melt the butter, add the tomato paste, water, salt, and black pepper, and mix well.

Pour the sauce over the eggplant rolls.

Bake at 180–190°C for 45 minutes until cooked and slightly browned.

Serve hot and enjoy!