Efrat's Notebook

Eggplant Moussaka Rolls Draft

Thin eggplant slices rolled around a ras el hanout ground beef filling and baked in a simple tomato sauce.

  • Prep30 min
  • Cook50 min
  • Total1 hr 20 min
  • KashrutMeat

What you need

Amount:×1

Eggplant

Filling

Tomato sauce

How I make it

Eggplant

  1. Preheat the oven to 350°F (180°C) and set a pan of boiling water on the bottom of the oven to create steam.

  2. Spray the eggplant slices with canola oil on both sides and arrange in a single layer on a sheet pan. Sprinkle with salt, pepper and sugar.

  3. Bake for 10 minutes, then let cool.

Sauce

  1. Coat a saucepan with a little olive oil, add the garlic, sugar, salt and crushed tomatoes and set over the heat.

  2. Add the ½ cup water, stir and bring to a boil. Simmer for about 5 minutes, then taste and adjust the seasoning.

Filling

  1. Spray a skillet with canola oil and immediately add the ground beef. Cook until it loses its pink color and no liquid is left in the pan.

  2. Add the garlic and ras el hanout and stir. Season with a little salt and pepper, stir and remove from the heat.

  3. Transfer to a bowl, add the breadcrumbs, chopped parsley and egg, and let cool slightly.

Assembly and baking

  1. Grease a baking dish with oil spray.

  2. Place a spoonful of filling at the bottom end of each eggplant slice and roll it up. Arrange the rolls in the dish.

  3. Pour the sauce over the rolls.

  4. Bake at 350°F (180°C) for about 30 minutes. Let cool slightly, sprinkle with parsley and a little coarse salt and serve.

Source: ChefEf (chefef.com)