Preparation time: 30΄
Cooking time: 25΄
For 4-6 persons
Ingredients
For the rolls
3 large eggplants (sliced lengthwise into 1 cm. thick slices)
Olive oil
A little salt
For the filling
400 gr. ground beef
40 gr. Tomatopaste KYKNOS
2 springs onions (finely chopped)
1 tsp. paprika flakes
Leaves from ¼ bunch of mint
Salt, Freshly ground pepper
For the tomato sauce
500 gr. Passata KYKNOS
30 ml olive oil
1 dry onion (finely chopped)
2 cloves garlic (finely chopped)
50 ml grape molasses
Salt, Freshly ground pepper
Preparation
For the eggplants
Preheat the oven to 175°C fan. Spread the eggplant slices on a baking sheet lined with non-stick paper and lightly brush them with olive oil both sides. Sprinkle with a little salt and bake for about 10 minutes, until they are soft. Take the eggplants out of the oven and set them aside.
For the tomato sauce
Heat the olive oil in a saucepan, add the onion, salt and saute for 3 - 4 minutes, until wilted. I add the garlic and saute it for ½ minute, until it just spreads its aroma, without darkening, because it will become bitter. Then add the Passata KYKNOS, salt and pepper and cook the sauce for 10 minutes, always on medium heat, without a lid, until most of the liquid is saved, but not dry. Remove from the heat, add the grape molasses, mix and pour the sauce into a pan.
For the rolls
In a bowl, knead the minced meat, Tomatopaste KYKNOS, onions, paprika, salt and pepper with my hands. I take a tablespoon of the mixture, put it on 1 slice of eggplant and roll it up. Put the roll in the pan with the sauce and continue with the rest of the eggplants slices and the filling, until the ingredients are finished.
Put the pan on the middle shelf of the oven and bake the rolls for about 25 minutes.
Serve the rolls warm.