Efrat's Notebook
Moussaka Eggplant Rolls

Moussaka Eggplant Rolls

Thin slices of eggplant rolled around a ground beef filling seasoned with ras el hanout, baked in a simple tomato sauce.

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

What you need

Amount:×1

For the Eggplants

For the Filling

For the Tomato Sauce

How I make it

The Eggplants

  1. Preheat the oven to 355°F. Place 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 them in a single layer on a flat baking sheet. Sprinkle with salt, pepper, and sugar.

  3. Bake for 10 minutes and let cool.

The Sauce

  1. Spray a little olive oil into a pot, add the garlic, sugar, salt, and crushed tomatoes, and set over the heat.

  2. Add 1/2 cup water, stir, and bring to a boil. Simmer gently for about 5 minutes, then taste and adjust the seasoning.

The Filling

  1. Spray a skillet with canola oil and immediately add the ground beef. Fry until the meat changes color and no liquid is left in the skillet.

  2. Add the garlic and ras el hanout and stir. Season with a little salt and black 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. Put a little filling at the bottom end of each eggplant slice and roll it up. Arrange the rolls in the baking dish.

  3. Pour the sauce over the rolls.

  4. Bake for about 30 minutes at 355°F. Let cool slightly, sprinkle with parsley and a little coarse salt, and serve.

Source: ChefEf (chefef.com)