Ingredients (for about twenty rolls):
4 aubergines
300g minced beef meat
1 green pepper
1 medium onion
1 tsp oregano
3 tbsp parsley
1 tbsp tomatopaste
Paprika powder
1 small can of diced tomatoes
Olive oil
Preparation:
Wash the eggplants and cut in lengthwise slices (about 0.5cm thick). Salt them and put them aside.
Peel the onion and cut the pepper into cubes. Clean the parsley and put everything in a blender.
In a bowl, mix ground beef, onion-pepper mixture, parsley, oregano, tomato paste, salt and paprika powder.
In a hot pan, pour olive oil and fry the eggplant strips until they are tender and have a nice golden color.
Place eggplant slices on paper towels to cool a few minutes.
To prepare the rolls, put a slice of eggplant flat, make a small meatball the size of a walnut and wrap the eggplant slice around the meatball and attach all a toothpick.
In a large saucepan, pour small box of diced tomatoes and 200ml water, salt and pepper. Place the rolls on the tomato sauce and simmer for 30 minutes covered.
Note:
If you prefer, you can also finish cooking your rolls in preheated oven at 180C for about 30 minutes.