Eggplant Rolls with Minced Meat, Peppers and Tomatoes

Remove the stalk of the melanzane. Cut the fruit lengthwise into slices a good 1/2 cm thick, cutting the first and last slice each with the skin very thinly, they are not used. Season the slices of melanzane lightly with salt.

Peel and chop the onions. Cut the peppers in half, remove the seeds and dice them. Put both in a suitable bowl with the minced meat.

Dip the tomatoes briefly in boiling water, cool, peel, cut in half diagonally, remove the seeds and cut into small cubes. Add half of the tomatoes to the minced meat, put the rest aside.

Chop the parsley and oregano and add to the mince. Season everything with paprika, salt and pepper and mix.

Dry the slices of melanzana with kitchen roll. Heat a frying pan until empty. Pour in a little olive oil. Fry the slices of melanzana in batches on both sides, then spread them out on kitchen roll. On the thin end of each slice, place a little filling form, roll up and place against each other in a well-oiled baking dish. Pour in the white wine. Spread the diced tomatoes evenly over the top.

Meanwhile, bake the eggplant rolls in the oven heated to 200 °C on the second rack from the bottom for about forty minutes.

If desired, serve the eggplant rolls with a cold yogurt-garlic sauce.

Minced beef – The minced beef turned through the grinder belongs to d

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