Eggplant Roulade
"Making these eggplant roulades demands a bit of preparation, but the grilled eggplant slices can be done the night before and kept in the fridge (I made mine early in the morning). I had bought 3 eggplants to make sure I had enough. I used what I had left over to make my Grilled Eggplant and Tomato Salad, so yummy. Make sure you buy large eggplants. Carefully slice them length wise (about 1\4 inch thick). Brush with olive oil and be generous, you dont want the eggplant to dry up. Be careful not to burn them. Depending on your oven, cooking time may be different then mine. Watch them, you want them to roast not burn."
Serves4 People
Preparation Time20 min
Cooking Time50 min
Ingredients
- 2 eggplants
- Olive oil (to brush onto the eggplant)
- 1 pound ground beef
- 1 small onion (finely diced)
- 2 garlic cloves
- 2 tablespoon parsley (chopped)
- 1 cup sundried tomatoes (chopped)
- 1 cup spinach (cooked and chopped)
- 1 medium tomato (peeled and chopped)
- 2 tablespoon tomato paste
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Start by preparing the eggplant by cutting them lenght wise (make each slice about 1/4 inch thick)
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Put them on a cookie sheet, brush them with olive oil then add salt and pepper. Place the cookie sheet under broil for 4 minutes, turn them, brush more olive oil and return under broil for 3 minutes.
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Set aside on paper towels.
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Repeat until all the eggplant slices have been grilled.
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Prepare the filling by heating up in a skillet, 1 tbsp of olive oil, then add onions and garlic cooking for about 5 minutes
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Add the beef and cook until brown, about 8 minutes.