A hearty, comforting dinner made with tender eggplant slices, savory meat filling, and a rich tomato and garlic sauce — perfect for the whole family.
Stuffed Eggplant Rolls with Garlic-Dill Sauce and Potatoes | Rulouri de vinete umplute cu sos de usturoi și mărar și cartofi
Ingredients
For the Rolls:
For the Filling:
For the Baking Sauce:
Optional Sides:
Instructions
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Prepare the Eggplants:
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- Wash the eggplants and pat them dry.
- Remove some of the skin (optional for texture) and cut into medium-thick slices (not too thin, not too thick).
- Soak slices in salted water for 10 minutes to remove bitterness.
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Prepare the Filling:
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- In a bowl, mix minced pork, chopped onion, tomato paste, chopped parsley, and spices (salt, powdered garlic, sweet/hot paprika, black pepper).
- Add ½ cup water to the mixture and combine everything well.
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Fry the Eggplant Slices:
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- Remove the eggplant slices from the water, pat dry with a napkin.
- Fry on both sides in a pan with a little oil until golden brown and soft.
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Assemble the Rolls:
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- Place a spoonful of meat filling on each eggplant slice and roll it up.
- In a baking dish, pour 200 ml tomato juice and add chopped garlic, salt, and pepper.
- Arrange the rolls over the sauce.
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Bake:
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- Bake in a preheated oven at 200°C (392°F) for 30 minutes.
- After that, sprinkle grated cheddar cheese over the rolls and bake for an additional 10 minutes, until the cheese is melted and bubbly.
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Serve:
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- Serve hot with boiled or roasted potatoes and a garlic-dill yogurt sauce on the side.
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