Moussaka Roll Ups
No layers required!! One of our favorite Friday night dinners that we can eat the leftovers over and over again!Â
Ingredients
For the Meat Mixture:
3 tbsp oil
1 large onion, diced
3-4 celery, diced
2 carrots, diced (or 1 cup diced shredded carrots)
2 lbs ground beef
2-3 tsp. Salt
2 tsp. Black pepper
2 tsp. Smoked paprika
2 tsp. Sweet paprika
2 tsp. Cumin
2 tsp. Onion powder
2 tbsp, minced @kosher_taste fresh garlic
2 cubes @pardesfarms frozen parsley
2 cubes @pardesfarms frozen cilantro or basil
1 cup @pardesfarms frozen spinach, defrosted
For the eggplant:
2 large eggplants, sliced long inch thick pieces
Salt and pepper
For the Sweet and Sour Sauce
1 large can (28-32oz) crushed tomatoes
Water (fill your empty tomato can)
1 cup ketchup
1/2 cup light brown sugar
2 large lemons, juiced
2 tsp. Sweet paprika
2 tsp. Minced garlic (kosher_taste)
Salt and pepper to taste
Instructions
Lay your eggplant slices on a parchment lined baking sheet that has been sprayed with oil and bake in 350F for about 10-12 minutes till just softened enough to roll.Â
Remove from oven and prepare your meat mixture.Â
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In a large frying pan sauté the veggies in the oil and with all the spices, herbs and garlic for about 10-11 minutes till just wilted.Â
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Then turn off the flame, and add the chop meat and the spinach and mix it well with the wilted veggies.Â
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Take one slice of eggplant, add a huge dollop of the meat mixture and fold or roll. Repeat till all your eggplant is stuffed. Make meatballs with extra meat mixture.Â
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In a large pot, add all your ingredients for the sweet and sour sauce and bring to a simmer. Add the eggplant roll ups and meatballs to the pot. The sauce should just cover or come at least 3/4 way over the eggplant. If it doesn’t add more sauce or water.Â
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Cover and cook on a medium-low simmer for 90 minutes till done.Â
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Serve over mashed potatoes.Â