Ingredients for Eggplant Aubergine Roll
- Eggplants
- 1 lb ground beef
- 1 medium onion (chopped)
- Garlic Cloves
- 2 sheets of puff pastry (14.1 ounces each)
- 4 ounces thinly sliced ham
- Cheddar Cheese
- 1 (28 ounce) can crushed tomatoes
- Fresh Spearmint
- 1 teaspoon sugar
- 1/2 teaspoon ground cinnamon
- Clove
- 4 tablespoons melted butter
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How to Make Eggplant Aubergine Roll
- Preheat oven to 390°F (193°C).
- Slice 2 large eggplants (approximately 2 lbs total) lengthwise into 1/4-inch thick slices.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry eggplant slices until dark brown and slightly tender, about 3-4 minutes per side. Set aside on paper towels to drain excess oil.
- In a large non-stick saucepan, brown 1 lb ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 (28 ounce) can crushed tomatoes, 1/4 cup chopped fresh spearmint, 1 teaspoon sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, salt, and pepper to taste.
- Simmer uncovered until the mixture is very dry and thickened, about 15-20 minutes, stirring occasionally.
- Lightly salt the drained eggplant slices.
- Unfold 2 sheets of puff pastry (14.1 ounces each) on lightly floured surface.
- Spread a layer of eggplant slices evenly over each pastry sheet, leaving a 1-inch border.
- Top the eggplant with half of the meat mixture, followed by 4 ounces thinly sliced ham and 4 ounces shredded cheddar cheese.
- Starting from one long edge, tightly roll up each pastry sheet jelly-roll style, tucking in the ends to seal.
- Brush the rolls generously with 4 tablespoons melted butter.
- Place the rolls seam-down on a baking sheet lined with parchment paper.
- Make several 1-inch slits along the top of each roll to allow steam to escape.
- Bake for 30-40 minutes, or until golden brown and the pastry is cooked through. If the bottom is not browning sufficiently, move the baking sheet to the bottom rack of the oven for the last 10 minutes of baking.
- Let the rolls cool for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
18g
Fat
86g
Carbs
11g
