2 sprigs rosemary, the leaves separated from the stem and chopped
3 cups beef broth
3 tablespoons flour
1 tablespoon tomato paste
Preparation
1h
0 mins
Medium
Preheat a grill pan for the eggplants over medium-high heat.
Brush the eggplant slices with olive oil, sprinkle with salt and pepper, and cook for 2 minutes on each side.
Heat a large skillet over high heat with 1/4 cup of oil. Once hot, add the meat, using a wooden spoon, break the meat into very small pieces. Cook until the meat is well-cooked and browned.
While the meat is cooking, toast the bread and cut it into very small slices, set aside.
Add the mushrooms to the skillet with the meat and let them cook with 1 tablespoon of butter and the chopped garlic.
Add the chopped rosemary and season with salt and pepper.
Add the toasted bread and 1 cup of beef broth.
Divide the mushroom and meat mixture among the eggplant slices. Roll each one starting from the smallest side. Repeat with the other 8 slices.
In a medium skillet, melt the other 3 tablespoons of butter. Add the flour and cook for 2-3 minutes. Then add the tomato paste and cook for another minute.
Add the beef broth to the skillet and cook for 5-6 minutes until it thickens.
Season with salt and pepper and serve over the eggplant rolls.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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