Baked aubergine rolls stuffed with ground meat
A delicious and not complicated dish to make for a Sunday meal. The aubergines are still in season and they are such a delicious and versatile vegetable since they can be cooked in so many different ways
Ingredients (for 4-6 people):
5 medium sized aubergines
600gr. ground beef
1 vegetable stock cube
1/2 a glass of sweet red wine
1 medium onion, grated
2-4 tbsp of olive oil + 1 tbsp extra
1-2 tbsp pine nuts, roasted
1 tbs tomato ketchup
1 carton of tomato pulp
1-2 tbsp of parsley, chopped
1/2 tsp of allspice
1/2 tsp of sugar
200gr. of Greek Kasseri cheese, grated
1-2 tbsp of Greek Kefalotyri cheese, grated (or parmesan)
Method:
Preheat the oven to 180°C.
Wash and cut the aubergines into medium thickness slices, lengthwise.
In a frying pan heat the olive oil in medium heat and lightly sauté the aubergines until they soften a bit, but not completely fried. Transfer with a slotted spoon on kitchen paper and allow to drain the excess oil.
In a big bowl put the ground beef, the grated onion, the pine nuts, the parsley, the tomato ketchup, the allspice, the pepper and the grated cheeses and mix with your hands to get a well combined mixture.
Grease well an oven pan (or a pyrex dish).
Take one aubergine slice and add 1-2 tbsp of the meat mixture on the one edge of it. Fold the aubergine slice into a roll, seal with a toothpick and place it in the pan. Do the same with the rest of the aubergines until the mixture is all used. Arrange the aubergine rolls in lines in the pan, without leaving too much space between them.
In a bowl put the wine, the vegetable stock cube crumbled, the tomato pulp, a bit of salt, the extra tablespoon of olive oil and the sugar. Stir well and pour over the aubergine rolls.
Put the pan in the oven and cook for about 40-45 minutes.
Leave the food to settle a bit before serving.
Note:
You can also serve the aubergine rolls without the tomato sauce. It will save you time in the kitchen but also you will have a great recipe to serve as a first or a meze dish to share.
5 medium sized aubergines
600gr. ground beef
1 vegetable stock cube
1/2 a glass of sweet red wine
1 medium onion, grated
2-4 tbsp of olive oil + 1 tbsp extra
1-2 tbsp pine nuts, roasted
1 tbs tomato ketchup
1 carton of tomato pulp
1-2 tbsp of parsley, chopped
1/2 tsp of allspice
1/2 tsp of sugar
200gr. of Greek Kasseri cheese, grated
1-2 tbsp of Greek Kefalotyri cheese, grated (or parmesan)
Method:
Preheat the oven to 180°C.
Wash and cut the aubergines into medium thickness slices, lengthwise.
In a frying pan heat the olive oil in medium heat and lightly sauté the aubergines until they soften a bit, but not completely fried. Transfer with a slotted spoon on kitchen paper and allow to drain the excess oil.
In a big bowl put the ground beef, the grated onion, the pine nuts, the parsley, the tomato ketchup, the allspice, the pepper and the grated cheeses and mix with your hands to get a well combined mixture.
Grease well an oven pan (or a pyrex dish).
Take one aubergine slice and add 1-2 tbsp of the meat mixture on the one edge of it. Fold the aubergine slice into a roll, seal with a toothpick and place it in the pan. Do the same with the rest of the aubergines until the mixture is all used. Arrange the aubergine rolls in lines in the pan, without leaving too much space between them.
In a bowl put the wine, the vegetable stock cube crumbled, the tomato pulp, a bit of salt, the extra tablespoon of olive oil and the sugar. Stir well and pour over the aubergine rolls.
Put the pan in the oven and cook for about 40-45 minutes.
Leave the food to settle a bit before serving.
Note:
You can also serve the aubergine rolls without the tomato sauce. It will save you time in the kitchen but also you will have a great recipe to serve as a first or a meze dish to share.
Amateur Cook Professional Eater
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