Eggplant Rolls Stuffed With Ground Beef


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AuthorEwaCategory, DifficultyIntermediate

Grilled eggplant roll-ups stuffed with ground beef and bake in deliciously rich tomato sauce. Try this easy Eggplant Rolls recipe for a tasty and comforting meal. With a hint of cinnamon and oregano - these gorgeous eggplant rolls taste like Greek moussaka but are way faster to make!

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 2 Eggplants
 600 g Ground beef (or 400g beef and 200g pork)
 800 g Crushed tomatoes (or around 700ml passata)
 1 Onion (chopped)
 2 Garlic cloves (minced)
 1 Egg
  cup Semi-dry or dry red wine
 150 g Freshly shredded cheese (eg. parmesan, mozzarella, cheddar)
 1 tsp Each: cinnamon, dried oregano, paprika, dried basil, sugar
 Salt and pepper (to taste)
 Olive oil
 Butter
To serve
 Mashed potatoes, rice, bread
 Cucumber salad

1

Slice eggplants into 1cm thick slices. Sprinkle slices with olive oil, then fry on both sides on a super grill pan until nicely charred. Set aside to cool down.

2

Preheat the oven to 180 Celsius degrees.

3

Put ground meat in a bowl, add 1/2 teaspoon of oregano, basil, paprika, and cinnamon. Add salt and pepper to taste. Add half of the grated cheese. Add 1 whole egg. Mix everything together.

4

Heat a large pan or pot with a little bit of olive oil and butter, add chopped onion, minced garlic, 1/2 teaspoon oregano, basil, cinnamon, paprika. Cook until onion is soft. Then, add tomatoes and red wine. Cook for about 10 minutes, stirring often. Taste and season with salt, pepper, and sugar.

5

Make rolls with the meat stuffing and slices of grilled eggplant.

6

Pour a small amount of tomato sauce on the bottom of the baking dish, place eggplant rolls on the sauce. Pour the rest of the sauce, sprinkle with the rest of grated cheese. Put in the preheated oven for about 30 minutes

Ingredients

 2 Eggplants
 600 g Ground beef (or 400g beef and 200g pork)
 800 g Crushed tomatoes (or around 700ml passata)
 1 Onion (chopped)
 2 Garlic cloves (minced)
 1 Egg
  cup Semi-dry or dry red wine
 150 g Freshly shredded cheese (eg. parmesan, mozzarella, cheddar)
 1 tsp Each: cinnamon, dried oregano, paprika, dried basil, sugar
 Salt and pepper (to taste)
 Olive oil
 Butter
To serve
 Mashed potatoes, rice, bread
 Cucumber salad

Directions

1

Slice eggplants into 1cm thick slices. Sprinkle slices with olive oil, then fry on both sides on a super grill pan until nicely charred. Set aside to cool down.

2

Preheat the oven to 180 Celsius degrees.

3

Put ground meat in a bowl, add 1/2 teaspoon of oregano, basil, paprika, and cinnamon. Add salt and pepper to taste. Add half of the grated cheese. Add 1 whole egg. Mix everything together.

4

Heat a large pan or pot with a little bit of olive oil and butter, add chopped onion, minced garlic, 1/2 teaspoon oregano, basil, cinnamon, paprika. Cook until onion is soft. Then, add tomatoes and red wine. Cook for about 10 minutes, stirring often. Taste and season with salt, pepper, and sugar.

5

Make rolls with the meat stuffing and slices of grilled eggplant.

6

Pour a small amount of tomato sauce on the bottom of the baking dish, place eggplant rolls on the sauce. Pour the rest of the sauce, sprinkle with the rest of grated cheese. Put in the preheated oven for about 30 minutes

Eggplant Rolls Stuffed With Ground Beef

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