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Meat in eggplant rolls

6/10 people
90m · 20m

An impressive and delicious dish that everyone will surely love it!


1 kilo of beef tenderloin
1 ½  kilos of eggplants
1/3 cup of olive oil
1 onion, finely chopped
1 clove of garlic
700gr. ripe tomatoes, finely chopped
½ cup of red dry wine
salt and pepper
1 cinnamon stick (optionally)
¼ cup of parsley, finely chopped
2-3 big green peppers, cut in square pieces
8 small tomatoes, cut into rings


Wash the meat and cut in small pieces. Heat the oil in a saucepan and saute the pieces of meat until change colour. Sprinkle with salt and pepper. Pour the wine, add the onion, garlic, chopped tomatoes, parsley and the cinammon stick (if you wish) and let it boil for about half an hour in low heat until soften the meat and thicken the sauce. Clean and cut the eggplants lengthwise into thin slices. Fry in olive oil or grill them sprinkling with olive oil. Place two slices of eggplant on top of each other in a cross-shape, place in the center a cube of a meat and fold the edges of the egglpant over the meat. Put on the top a ring of tomato and a square piece of green pepper and nail them with toothpicks. Place them in a baking tray, pour with the sauce of the meat and bake in the oven (200oC) for about 20 minutes. 


Serve with mashed potatoes or rice.

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