Ingredients
For the eggplant:
Slice 2 medium eggplants, lengthwise about 1 – 1/2 inch thick.
For the Meat Mixture:
1 zucchini, shredded
1 LB ground beef
1/2 cup panko crumbs
1 tbsp. Sweet paprika
2 tsp. Smoked paprika
1 tbsp. Dried parsley
1 tsp each. Garlic & onion powder
1.5 tsp. Cumin
1 tsp. Sumac
1/2 tsp. Tumeric
Salt and pepper to taste
For the sauce:
2 tbsp oil
1 can (12 oz )diced tomatoes
3 tbsp. Tomato paste
1 bag @kosher_taste sliced peppers, defrosted
1 tbsp. Dried minced garlic
1 tbsp. Minced dried onions
Salt and pepper to taste
1 cup hot water
3 tbsp. Honey
1 lemon, juiced
Instructions
Lay sliced eggplants on a well oiled baking sheet, spray the top with oil and season generously with salt.
Let sit for 35-45 minutes before you bake them on 350F for bout 25 minutes till just softened.
Mix all together in a bowl till combined.
Then assemble the rollantinis.
To assemble:
Lay out the eggplant slice, make a nice size oval shape of meat mixture. Lay at end of eggplant and then roll.
In a large pot make the sauce, add the oil, diced tomatoes and paste and mix well. Then add the peppers and all the spices and mix well. Add the water, honey and lemon and mix.
Then add the eggplant meat rolls and cover and cook on stove top for 35-40 minutes. And then uncover and cook for another 15 minutes till sauce has thickened.
Serve and eat!
#kosher #koshercooking #eggplants #whatsfordinner