Ingredients for the Eggplants:
- 5-6 eggplants, sliced lengthwise
- Olive oil
Instructions for the Eggplants:
- Wash the eggplants and cut them into long slices.
- In a pan, heat olive oil over medium heat, lightly sauté the eggplant slices just until they get a bit of color, and then place them on a serving plate.
Ingredients for the Meat Mixture:
- 500g ground beef
- 3 slices of bread, soaked in water and squeezed dry
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 eggs
- 1/2 tomato, crushed
- Fresh mint, chopped
- Cumin
- Salt
- Pepper
- 2 tablespoons olive oil
Instructions for the Meat Mixture:
- In a bowl, add the ground beef, bread, and the rest of the ingredients.
- Knead everything together very well, then cover the mixture with a cloth.
For the Sauce:
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste, diluted with water
- 50g wine
- 1 cinnamon stick
- Salt
- Pepper
- Sweet paprika
- 100g water
- Olive oil
Instructions for the Sauce:
- In a pot, heat 3 tablespoons of olive oil over medium heat, then sauté the onion and garlic.
- Add the tomato paste, wine, cinnamon stick, salt, pepper, paprika, and water. Let it simmer gently.
- Shape the meat mixture into small oblong meatballs (soutzoukakia), and wrap each one in an eggplant slice, securing it with a toothpick.
- Once all the rolls are ready, place them in the simmering sauce.
- Continue cooking over medium heat for 35-40 minutes. If needed, add a bit of water as it cooks to prevent sticking.
- Avoid stirring with a spoon; instead, gently shake the pot in a circular motion to mix.
Enjoy with a side of rice for a complete meal!
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