Mussaka Roll Ups
No layers required!! One of our favorite Friday night dinners that we can eat the leftovers over and over again!Â
Ingredients
Recipe:
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
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
Then turn off the flame, and add the chop meat and the spinach and mix it well with the wilted veggies.Â
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
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
Cover and cook on a medium-low simmer for 90 minutes till done.Â
Serve over mashed potatoes.Â