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Eggplant rolls

  • August 11, 2018
  • 7
  • 59


Fittings | Eggplant rolls

Fittings | Eggplant rolls


6 servings

Preparation Time

There are no details

Cooking Time

There are no details


4 large aubergines
400 grams of ground beef
1 pearl onion
1 green pepper
2 tomatoes
2 egg yolks
1/2 cup of ground bread
1 teaspoon butter
2 tablespoons chopped parsley
Salt and freshly ground pepper
1 teaspoon paprika
1 cup beef broth
Olive oil


Wash the eggplants.
Cut the ends and make longitudinal slices 1/2 cm thick. Immerse them in salt water.
Mix the meat with the finely chopped vegetables.
Add the yolks, the ground bread and the spices.
Salt and add everything.
Take the aubergines from the water and place them on a cloth.
Distribute the preparation of the meat in each one of the eggplant slices and make small rolls with a toothpick.
In a buttered mold, place the eggplant rolls inside, and very close together. br> Salt and pepper, sprinkle with a drizzle of oil and the meat broth.
Cover and cook for 25 minutes in the preheated oven at medium temperature. Serve them.

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