Eggplant rolls with meat
Ingredients:
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Rolling with the eggplants:
We used a pressure cooker to cook the meat. It took 20 minutes for the meat to cook and become tender soft. If you don't want to use a pressure cooker you can use a medium size pot and just add more water while you boil the mixture till the meat becomes tender soft. At the end what you want is a thick sauce with the meat in it. So let's get started. Add the olive oil in the pressure cooker and heat under medium heat. Add the shredded onions and mix till the onions cook slightly. Add the tomato paste and continue to cook for couple of minutes. Add the meat and cook till it becomes brown. Turn the heat into high and place the wine in the pot and cook until the alcohol is gone - about 2 minutes. After that place the shredded tomatoes, add the salt and pepper, the water and the sugar to the pressure cooker and put the lid on. After the valve is raised it needs to cook for 20 in the pressure cooker.
While the beef is cooking you can fry the eggplants. Place enough olive oil in a frying pan and heat for frying. Add the eggplant slices - not many just to cover the pan- and fry on both sides until they are golden brown. Put some kitchen towel on a plate and remove them from the oil to the kitchen towel and blot them so they can get rid of the excess oil. Repeat with all the slices.
Once the beef is cooked and the eggplants have cooled down it is time to make the rolls. Preheat the oven to 200 degrees Celsius. Take one slice of eggplant and place one or two pieces of meat - depending on how big the slice is - on one side and roll the eggplant towards at the other side as the picture shows. Place the roll in a baking tray. Continue until all the eggplants and meat are used. You will be left with just the sauce in the pot. Take the sauce and pour it slowly over the eggplant rolls. Place the tray in the oven and bake for 10 minutes on 200 degrees Celsius. Remove from the oven, let it cool down and serve! Best eaten with bread :) Enjoy!
We used a pressure cooker to cook the meat. It took 20 minutes for the meat to cook and become tender soft. If you don't want to use a pressure cooker you can use a medium size pot and just add more water while you boil the mixture till the meat becomes tender soft. At the end what you want is a thick sauce with the meat in it. So let's get started. Add the olive oil in the pressure cooker and heat under medium heat. Add the shredded onions and mix till the onions cook slightly. Add the tomato paste and continue to cook for couple of minutes. Add the meat and cook till it becomes brown. Turn the heat into high and place the wine in the pot and cook until the alcohol is gone - about 2 minutes. After that place the shredded tomatoes, add the salt and pepper, the water and the sugar to the pressure cooker and put the lid on. After the valve is raised it needs to cook for 20 in the pressure cooker.
While the beef is cooking you can fry the eggplants. Place enough olive oil in a frying pan and heat for frying. Add the eggplant slices - not many just to cover the pan- and fry on both sides until they are golden brown. Put some kitchen towel on a plate and remove them from the oil to the kitchen towel and blot them so they can get rid of the excess oil. Repeat with all the slices.
Once the beef is cooked and the eggplants have cooled down it is time to make the rolls. Preheat the oven to 200 degrees Celsius. Take one slice of eggplant and place one or two pieces of meat - depending on how big the slice is - on one side and roll the eggplant towards at the other side as the picture shows. Place the roll in a baking tray. Continue until all the eggplants and meat are used. You will be left with just the sauce in the pot. Take the sauce and pour it slowly over the eggplant rolls. Place the tray in the oven and bake for 10 minutes on 200 degrees Celsius. Remove from the oven, let it cool down and serve! Best eaten with bread :) Enjoy!
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