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

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.

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

Cook Mode Prevent your screen from going dark

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.

Notes

Use lentils, mushrooms, or chickpeas for a vegetarian version.

For a low-carb option, serve without grains or with cauliflower rice.

Add mozzarella or ricotta inside the rolls for a cheesy version.

Make ahead: Prep rolls and sauce a day in advance and refrigerate.

Leftovers store well in the fridge for up to 4 days and can be frozen.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 portion (approx. 1/6 of recipe)
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 20g
Cholesterol: 55mg