Deborah Dana

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Deborah Dana

Eggplant Rolls with Ground Beef

Name: Eggplant Rolls with Ground Beef
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 eggplant, medium cut into 8 slices; 7 tablespoons olive oil; 1/2 kilos ground beef, or assorted meat; 3 slices wholemeal bread, toasted; 1/2 bars butter; 125 grams mixed mushroom, sliced; 2 cloves garlic, finely chopped; 2 branches rosemary, the leaves separated from the twig and chopped; 3 cups beef broth; 3 tablespoons flour; 1 tablespoon tomato paste

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Deborah Dana

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These eggplant rolls are stuffed with ground beef with mushrooms and bathed in a very rich tomato sauce.

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Ingredients

4 portions

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Preparation

Preheat a frying pan with strips to roast the aubergines over medium-high heat.

Varnish eggplant slices with olive oil, sprinkle with salt and pepper and cook for 2 minutes on each side.

Heat a large frying pan over high heat with 1/4 cup of oil. Once it is hot, add the meat, with a wooden spoon, separate the meat so that it remains in very small pieces. Cook until the meat is well cooked and golden brown.

While the meat is cooking, toast the bread and cut into very small slices, reserve.

Add the mushrooms to the pan with the meat and let them cook with 1 tablespoon of butter and chopped garlic .

Add the chopped rosemary and season with salt and pepper.

Add the toast and 1 cup of beef broth.

Divide the mixture of mushrooms and meat between the slices of eggplant. Roll each one starting from the smaller 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 stock to the pan and cook for 5-6 minutes until it thickens.

Season with salt and pepper and serve on top of the aubergine rolls.