Name: Spicy Beef Eggplant Rolls
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants; Olive oil (for brushing or frying); Salt (for sweating the eggplant); 1 lb (450g) ground beef; 1 small onion, finely chopped; 2–3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp ground cinnamon (optional); ½–1 tsp crushed red pepper flakes (adjust to taste); Salt and black pepper, to taste; 2 tbsp tomato paste; ¼ cup chopped fresh parsley or cilantro; 1½ cups canned crushed tomatoes or tomato puree; 1 tbsp olive oil; 1 garlic clove, minced; Salt & pepper, to taste; ½ tsp sugar (optional); ½ tsp chili flakes or harissa (optional); Plain yogurt or labneh (for serving); Fresh herbs (parsley, mint, or dill); Crumbled feta

Jump to Recipe·Print Recipe

Spicy Beef Eggplant Rolls are a hearty, flavorful dish that layers savory ground beef, smoky spices, and tender roasted eggplant, all baked in a rich tomato sauce. Topped with creamy yogurt or labneh and a sprinkle of herbs or feta, this Middle Eastern-inspired recipe is satisfying, comforting, and full of bold flavors.

Spicy Beef Eggplant Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Eggplant:

2 medium eggplants

Olive oil (for brushing or frying)

Salt (for sweating the eggplant)

For the Spicy Beef Filling:

1 lb (450g) ground beef

1 small onion, finely chopped

2–3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground cinnamon (optional)

½–1 teaspoon crushed red pepper flakes (adjust to taste)

Salt and black pepper, to taste

2 tablespoon tomato paste

¼ cup chopped fresh parsley or cilantro

For the Sauce:

1½ cups canned crushed tomatoes or tomato puree

1 tablespoon olive oil

1 garlic clove, minced

Salt & pepper, to taste

½ teaspoon sugar (optional, to balance acidity)

½ teaspoon chili flakes or harissa (optional for extra heat)

Optional Toppings:

Plain yogurt or labneh (for serving)

Fresh herbs (parsley, mint, or dill)

Crumbled feta

Directions

Prepare the Eggplant:

I slice the eggplants lengthwise into ¼-inch thick slices, then salt them and let them rest for 20–30 minutes to draw out bitterness. After patting them dry, I brush each slice with olive oil and roast at 400°F (200°C) for 15–20 minutes—or grill/pan-fry until soft and flexible.

Make the Spicy Beef Filling:

I sauté chopped onion in a bit of oil until soft, then add the garlic and cook briefly. Ground beef goes in next, and I break it up as it browns. Once browned, I stir in all the spices and tomato paste, cooking until it becomes thick and fragrant. Off the heat, I mix in the fresh herbs and let it cool slightly.

Roll It Up:

I take each eggplant slice and place a spoonful of filling at one end, then roll it up tightly. I set each roll seam-side down in a baking dish.

Make the Sauce:

In a small saucepan, I heat olive oil and sauté garlic, then add crushed tomatoes, chili flakes, seasoning, and a touch of sugar. I let it simmer for 10–15 minutes until thickened slightly.

Assemble & Bake:

I pour a little sauce in the bottom of a baking dish, arrange the eggplant rolls over it, and spoon the rest of the sauce on top. Covered with foil, it bakes at 375°F (190°C) for 20–25 minutes, until everything is hot and bubbling.

Serve:

I top the rolls with yogurt or labneh, herbs, and feta before serving. It pairs beautifully with rice, couscous, bulgur, or warm flatbread.

Servings and timing

This recipe serves 4–6 people.

Prep time: 30 minutes

Cook time: 45 minutes

Total time: Around 1 hour 15 minutes

Variations

Make it vegetarian: I like using seasoned lentils, sautéed mushrooms, or even a quinoa and chickpea mix in place of the beef.

Low-carb version: I skip the grains and serve it as-is or with cauliflower rice.

Cheesy upgrade: Sometimes I tuck in a bit of mozzarella or ricotta inside the rolls before baking for a melty surprise.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) for 15–20 minutes covered, or the microwave in 1-minute intervals until heated through. These rolls also freeze well—just bake from frozen, adding an extra 10–15 minutes.

FAQs

How do I keep the eggplant from getting too mushy?

I make sure not to over-roast or over-fry the slices—just until they’re pliable. Overcooking can make them fall apart when rolling.

Can I make this ahead of time?

Yes, I often prep the rolls and sauce a day in advance, then refrigerate them in the baking dish. When I’m ready to serve, I just bake as directed.

Is this dish spicy?

It has a mild to medium heat, depending on how much red pepper or harissa I add. I adjust the spice level to suit my preference or who I’m serving.

Can I use another meat instead of beef?

Absolutely. I sometimes use ground lamb for a richer flavor, or even ground turkey for a lighter version.

What can I serve this with?

I like pairing it with rice, couscous, or flatbread. It also works well with a side salad or roasted vegetables for a full meal.

Conclusion

Spicy Beef Eggplant Rolls are a bold, comforting dish that brings together rich flavors and textures in every bite. Whether I serve them for a cozy family dinner or a special gathering, they always impress. The flexibility of the recipe also means I can tweak it to match my mood or dietary needs—and it’s always delicious.

📖 Recipe:

Spicy Beef Eggplant Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 4–6 servings
Diet: Halal

Print Recipe

Description

Spicy Beef Eggplant Rolls are a bold and comforting Middle Eastern-inspired dish made with tender roasted eggplant slices rolled around a savory, spiced ground beef filling, baked in a rich tomato sauce, and topped with creamy yogurt, herbs, or feta.

Instructions

Slice eggplants lengthwise into ¼-inch thick slices. Salt and let rest for 20–30 minutes to draw out bitterness, then pat dry.
Brush eggplant slices with olive oil and roast at 400°F (200°C) for 15–20 minutes, or grill/pan-fry until soft and flexible.
Sauté chopped onion in a bit of oil until soft. Add garlic and cook briefly.
Add ground beef and cook until browned, breaking it up as it cooks.
Stir in cumin, paprika, cinnamon, red pepper flakes, salt, black pepper, and tomato paste. Cook until thick and fragrant. Stir in chopped herbs and let cool slightly.
Place a spoonful of beef filling at one end of each eggplant slice and roll up tightly. Place seam-side down in a baking dish.
To make the sauce, sauté garlic in olive oil, then add crushed tomatoes, sugar, chili flakes (or harissa), salt, and pepper. Simmer for 10–15 minutes until slightly thickened.
Pour a little sauce into the bottom of the baking dish. Arrange eggplant rolls on top, then spoon remaining sauce over them.
Cover with foil and bake at 375°F (190°C) for 20–25 minutes until hot and bubbling.
Top with yogurt or labneh, fresh herbs, and crumbled feta before serving.