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Meat-Stuffed Eggplant


Eggplant rolls stuffed with ground meat, pine nuts, and exotic spices.


1. Wash your eggplants and slice lengthwise into slices about half an inch thick.
2. Sprinkle a bit of salt and let sweat. After 20 minutes, pat dry.
3. Preheat your oven to 375 degrees Fahrenheit. On a baking sheet lined with Gefen Parchment Paper, lay down your eggplant slices and brush with olive oil. Roast in oven 25 minutes till slightly browned and eggplant is soft.
4. In a bowl, combine meat, chicken, egg, ras el hanout, pine nuts, salt, pepper, some crushed garlic, a bit of cilantro, half the tomato paste, and oil, and mix well.
5. In a deep skillet, add tomato sauce, onion, remaining garlic, remaining tomato paste, salt, and pepper. Bring to a simmer. Place a spoon of the meat mixture at one side of the eggplant and roll up the eggplant, covering the meat. Place the eggplant rolls seam-side down into your sauce.
6. Continue with all the meat and eggplant slices. If you have some meat left, make a few meatballs and add to the skillet. Top with some more cilantro and silan. Sprinkle paprika and onion soup mix and then cook covered 30 minutes at a medium-low simmer. Remove lid and cook a few minutes longer, letting the sauce thicken. Top with a bit of fresh cilantro and serve.