2 pcs Eggplant (medium)
400 gr Minced beef
1 tbsp Extra virgin olive oil
1 pc Onion
2 pcs Garlic clove
100 gr Russian Cheese
500 ml Tomatoes in own juice
1 tsp Oregano or Italian Herb Blend
2 tbsp Tomato paste
1
Preheat the oven to 190 gr. We cut the eggplants lengthwise 1/2 cm thick.Put the baking paper in the form, put the eggplant on it, about 18 rolls fit into the 20x30 cm mold, bake for 10 minutes, leave the oven on for further cooking.
2
While the eggplants are being prepared, heat the oil in a frying pan over medium heat, spread the minced meat and constantly knead it with a wooden spatula. Cook for about 2 minutes, add tomato paste, salt and pepper to taste. Cook, stirring occasionally until the color of the meat changes, then remove from heat and let cool.
3
To prepare the sauce, heat the olive oil over medium heat, chop coarsely and add the tomatoes, crush or rub the garlic, add salt, pepper, oregano or a mixture of herbs, bring to a boil (you can add herbs to taste). Stir, evaporate the moisture until the sauce thickens, remove from heat, pour into a deep container (ladle or jar), grind with an immersion blender, let cool.
4
Prepare a baking dish, put half of the sauce on the bottom. On a flat surface, lay out strips of eggplant, put 2 tablespoons in each. minced meat, roll up and put in a baking dish.
5
After laying out all the rolls, pour the remaining sauce on top, rub the cheese on top. Cover the mold with foil, put in the oven for 15 minutes. Then remove the foil and leave for another 10 minutes. Top, if desired, can be decorated with fresh herbs.
Ingredients
2 pcs Eggplant (medium)
400 gr Minced beef
1 tbsp Extra virgin olive oil
1 pc Onion
2 pcs Garlic clove
100 gr Russian Cheese
500 ml Tomatoes in own juice
1 tsp Oregano or Italian Herb Blend
2 tbsp Tomato paste
Instructions
1
Preheat the oven to 190 gr. Top, if desired, can be decorated with fresh herbs.
Eggplant rolls
