Lebanese Stuffed Eggplant Rolls
 
 
Serves: 4
Ingredients
  • 1½ lb. ground beef
  • 1 sweet yellow onion, minced
  • 1 red bell pepper, minced
  • 8 cloves garlic, minced
  • 3 small eggplants, peeled in alternating strips, and cut lengthwise in about ¼ inch pieces.
  • ⅛ tsp. onion powder
  • ⅛ tsp. garlic powder
  • ⅛ tsp. cinnamon
  • 1 tsp. all spice
  • 1¼ cup water
  • 5 Tbsp. tomato paste
  • 1/2 packet of Demi-Glace Gold, veal and beef flavor
  • salt and pepper, to taste
  • Olive oil to spread onto eggplant, about ¼ cup
  • 1 Tbps. Grapeseed oil
Instructions
  1. Pre-heat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Brush olive oil onto each sheet, sprinkle with salt, and lay eggplant slices down. Brush a touch more olive oil on top of each piece, sprinkle again with a touch of salt, and place in the oven for about 15-17 minutes.
  2. Once you see the eggplant begin to turn golden brown, flip, cook for an additional 3-5 minutes, and remove. All pieces should no longer have their original spongy texture - if they do, place them back in the oven for several more minutes until they are roasted all the way through.
  3. While the eggplant is roasting, you can continue to this step. Place 1 tbsp. grapeseed oil in a medium pan and heat. Place the onion and bell pepper in the pan, season with salt and pepper, and saute for about 5 minutes. Then, add in the ground beef, garlic, garlic and onion powder, cinnamon, and all spice, and cook. Break the meat up into small pieces as you cook, and add tomato paste, veal demi-glace, about 1 cup of the water after about 15 minutes. Cook for about 20 minutes on medium-low, until most of the liquid is gone and it is a bit thicker. Taste and adjust seasoning. You also may want to add the last ¼ cup of water and cook another 5-10 minutes, depending on how much more liquid you want.
  4. In a pyrex glass container, start rolling up the eggplant with about 2 tbsp. filling in each piece. Once you have rolled all the eggplant, top them with the rest of the filling. Bake for about 15 minutes and serve!
Recipe by A Tasty Mess at https://atastymess.com/lebanese-stuffed-eggplant-rolls/