Alive and Cooking

Beef & Eggplant Rolls

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(Serves 4)
350g minced beef
½ Spanish onion finely chopped
1 tsp crushed garlic
2 eggplant
1 tsp homemade chilli paste
400g tin chopped tomatoes
2 cups grated cheese
¼ cup chopped basil
¼ cup chopped parsley
15 capers, roughly chopped
120ml water
Light olive oil


Mix together the chopped onion with the minced beef, garlic, chilli paste, capers and chopped parsley and basil.

Slice the eggplant into 1cm lengthwise slices then briefly fry in a small amount of oil on both sides until soft and pliable.

Allow the eggplant to cool then take a serving spoonful of mince mix and wrap the eggplant around it.

Place all the wrapped rolls into an oven dish, join side facing down. Pour over the tomatoes add the water and place in an oven pre-heated to 200°C for 20-30 minutes.

Remove the cover sprinkle over the cheese and place under a grill until the cheese is melted and golden brown.

Beef & Eggplant Rolls