A hearty and flavorful baked dinner made with tender eggplant slices filled with a savory meat mixture.
Stuffed Eggplant Rolls with Tomato Sauce | Rulouri de Vinete Umplute cu Sos de Roșii
Ingredients
For the eggplant rolls:
For the filling:
For the tomato sauce:
Instructions
-
Prepare the eggplants:
-
Wash and pat dry the eggplants.
-
Slice them thinly lengthwise (the thinner, the easier to roll).
-
Place slices in a pot or bowl with water and 1 tsp salt to prevent oxidation and remove bitterness.
-
Place a plate on top to keep slices submerged and let sit while you prepare the filling (about 15–20 minutes).
-
Drain and gently squeeze out excess water from each slice with your hands.
-
-
Prepare the filling:
-
In a bowl, combine minced pork, parmesan, garlic, parsley, smoked paprika, salt, and pepper.
-
Mix well by hand until fully incorporated.
-
-
Assemble the rolls:
-
Take a slice of eggplant and spread a thin layer of meat mixture across the surface.
-
Roll tightly from one end to the other.
-
Repeat with remaining slices.
-
-
Prepare the sauce:
In a bowl, mix tomato juice, water, baking soda, salt, pepper, and a drizzle of olive oil.
-
Bake:
-
Place the eggplant rolls in a baking dish.
-
Pour the tomato sauce evenly over them.
-
Bake in a preheated oven at 200°C (392°F) for about 45 minutes, or until cooked through and slightly browned on top.
-