Ingredients (for 25 servings):
For the eggplant:
- 4 medium eggplants
- ½ cup oil (for brushing)
For the meat filling:
- 500 grams (1.1 lbs) ground beef
- ½ bunch chopped parsley
- ½ bunch chopped cilantro
- 1 grated onion
- Salt and black pepper, to taste
For the tomato sauce:
- 100 grams (3.5 oz) tomato paste
- 1 cup lukewarm water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons silan (date syrup)
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To garnish:
- Chopped parsley
Instructions:
1. Slice the eggplants lengthwise into ½ cm (about ¼ inch) thick slices. Place on a greased baking tray and brush with oil.
2. Bake in a preheated oven at 180°C (350°F) until lightly golden. Remove and let cool.
3. In a bowl, mix all filling ingredients into a uniform mixture.
4. Place a spoonful of the meat mixture at the edge of each eggplant slice and roll into a tight cylinder. Arrange the rolls tightly in a pot, seam side down, preferably in a single layer.
5. In a separate bowl, mix all sauce ingredients and pour over the rolls.
6. Cover the pot, bring to a boil, then reduce heat and simmer for 45 minutes.
7. Garnish with chopped parsley before serving (optional).