TIP: SLICES OF FROZEN EGGPLANT
Slices of eggplant from the freezer are usually a bit too short and do not work as well in this dish.
Preparation: 65 min.
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Ingredients
300 g minced lamb and beef, mixed together
1 long eggplant (see tip)
1 red pointed bell pepper
250 g passata
400 g canned cherry tomatoes
1⁄2 small red onion
1⁄2 red chili pepper
1 garlic clove
handful of flat parsley
2 teaspoons ras el hanout
4 tablespoons Greek yogurt (10% fat)
juice and zest of 1⁄2 lemon
Needed: oven-proof pan
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recipe
Preheat the oven to 180 °C.
Using a mandolin, cut the eggplant into eight thin, long slices (about
2 to 3 mm thick). Sprinkle both sides with some salt and let rest for 10 minutes to draw out the moisture.
Finely chop the chili pepper, garlic, red onion and half the parsley. Mix this in a bowl with the minced meat, a tablespoon of olive oil, the ras el hanout, pepper and salt.
Briefly rinse the eggplant slices under cold water and pat dry well with paper towels. Spoon a little meatloaf mixture onto each eggplant slice and roll up tightly.
Pour some olive oil into an oven-proof pan, place the rolls in it and fry until golden brown. Turn them over carefully.
Coarsely chop the bell bell pepper and cook with it.
Pour in the cherry tomatoes and passata. Drizzle with a little olive oil and put
20 to 25 minutes in the oven, until the eggplant is soft and the sauce has thickened slightly.
Meanwhile, mix the yogurt with the lemon juice, zest and the rest of the chopped parsley. Season with salt and pepper.
Serve the warm eggplant rolls with the yogurt sauce.
