Rolled stuffed eggplants

Rolled stuffed eggplants

published on 31 August, 2017 at 16:55
INGREDIENTS:
2 eggplants (sliced and grilled)
1 pound puff pastry
Mixture of oil and water
For the meatball;
350-400 g minced beef meat
1 medium onion, minced
Salt and spices (black pepper, paprika powder and cumin)

METHOD:
Sprinkle rolled up pastry with the oil-water mixture. Line grilled eggplants along one end. Put the meatballs on the eggplants and wrap them in roll. Cut to 3 cm thick slices. Place in the round mold lined with parchment paper. Cook in a 200-degree oven for 30-40 minutes.
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