Stuffed Eggplant Rolls w/ Ground Beef & Tomato Sauce
Ingredients
- 6 large eggplants, sliced thick
- 1 tsp salt
- 1 tsp sugar
- 1 cup extra virgin olive oil
Filling:
- 1 pound lean ground beef
- 1 cup extra virgin olive oil
- 1 cup onions, shredded
- 1/2 cup parsley, chopped
- 2 tbsp tomato paste
- 1 cup red wine
- salt and pepper, to taste
- 1 tsp thyme
- 3 tbsp bread crumbs
- 1 tsp paprika
- 1 cup feta cheese, crumbled
Sauce:
- 3 tbsp extra virgin olive oil
- 1 clove garlic, finely chopped
- 1 green pepper, finely chopped
- 3 cups fresh tomatoes, grated
- salt and pepper, to taste
- 1 tsp sugar
Instructions
- Preheat oven to 400 degrees.
- Cut eggplant into thick slices. Place slices in colander and sprinkle with salt and sugar. Let sit for 1 hour.
- Heat 1 cup olive oil in deep frying pan. Fry eggplant slices and then place on plate with paper towel to absorb the oil.
- In a deep frying pan, heat 1 cup olive oil and sauté ground beef and onions for 5 minutes. Add parsley and tomato paste; mix well. Add wine, salt, pepper, and thyme and cook for an additional 10 minutes.
- Turn off heat and mix in bread crumbs, paprika and feta cheese.
- Place a tablespoon of meat mixture on to each slice of eggplant and form into a roll. Place each roll in a Pyrex dish.
- To make the sauce, heat olive oil in pot. Sauté garlic and pepper for 3 minutes. Add tomatoes, salt, pepper and sugar. Mix well. Cook for 10 minutes.
- Add sauce to top of eggplant rolls. Cook at 400 degrees for 40 minutes.
Nutrition
Calories: 539kcalCarbohydrates: 21gProtein: 13gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 35mgSodium: 411mgPotassium: 866mgFiber: 8gSugar: 11gVitamin A: 794IUVitamin C: 23mgCalcium: 106mgIron: 2mg
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