When Pesach comes around, many of us are looking for ways to impress our families with our culinary expertise and exotic menus. This eggplant dish will please everyone at your table.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Spread one to two tablespoons of the spinach mixture on each eggplant slice and roll up.
Arrange the eggplant rolls in a nine-inch square baking dish that fits the rolls tightly. Pour half of the tomato sauce mixture over the eggplant roll-ups and cover.
Bake for 25–30 minutes. Uncover and bake another 10 minutes. Before serving, heat the rest of the tomato sauce in a small saucepan and pour over eggplant roll-ups. Serve warm.
Photography: Daniel Lailah
Styling: Amit Farber