Eggplant rolls with minced meat

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Cut the eggplants into 5 mm thick slices. Salt and leave for 10 minutes. After we wash and dry, then the bitterness from the eggplant will go away.

2. STEP 2

   

   Place the eggplant slices on a baking sheet with foil. Sprinkle them with vegetable oil and place them in the oven preheated to 220 degrees for 10 minutes. The main thing is not to overcook so that the plates do not become too soft, otherwise it will be difficult to wrap them in rolls.

3. STEP 3

   

   Cut the onion into cubes. To avoid crying when cutting, put the onion in the freezer for a couple of minutes, then your eyes will remain dry.

4. STEP 4

   

   Finely chop the garlic. You can also put it through a garlic press.

5. STEP 5

   

   Mix minced meat with onion, garlic, breadcrumbs and egg. We also add half the spices and salt. Let the minced meat brew a little. Do not add all the crackers at once, so that the minced meat does not turn out very dry.

6. STEP 6

   

   Place the prepared minced meat on the eggplant plate and roll it into a roll.

7. STEP 7

   

   We do this with all the eggplant slices. Place in a mold greased with vegetable oil.

8. STEP 8

   

   Let's prepare the sauce. Add the remaining spices to the sour cream and mix everything. If you want, you can also add paprika.

9. STEP 9

   

   Pour the prepared sauce over the prepared rolls and place in a preheated oven at 220 degrees for 30 - 35 minutes. Check the readiness of the dish in your oven; you may need less or more time.

10. STEP 10

    

    Let the finished rolls cool down and serve them cold as an appetizer. You can also serve it hot with a side dish (mashed potatoes, rice, vegetable salad) as a main course.

11. STEP 11

    

    Bon appetit.

Comments on the recipe

Ashantee

11.08.2023

4.5

Thanks for the idea! I tried to cook according to your recipe, I followed it completely, but I also chopped parsley for the filling. I liked the combination of eggplant and filling. True, the sour cream didn’t work out well - for me it was all curdled from the temperature and sour, I took 15%. Is it just a bad choice, or are there subtleties in the filling? What fat content do you use?