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Eggplant Rollantini with Beef

You're going to love this low-carb eggplant rollatini filled with beef, bell peppers, topped with a homemade tomato sauce, melty mozzarella and parmesan cheese. These Rollantini are perfect to serve as an appetizer or as a main course. Bon apetito!

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Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 45 mins Cook Time: 45 mins Total Time: 1 hr 30 mins
Best Season Suitable throughout the year
Ingredients - Makes 18 Rollantini
    Eggplant Filling:
  • 2 Large Eggplants (Aubergines)
  • 400g/14oz Ground Beef
  • 1 Small Onion (finely diced)
  • ½ Red Bell Pepper (finely diced)
  • ½ Green Bell Pepper (finely diced)
  • ½ Red Bell Pepper (sliced and halved)
  • ½ Green Bell Pepper (sliced and halved)
  • 2 Tbsp Parmesan Cheese
  • 2 Tbsp Tomato Ketchup
  • 3 Tbsp Chopped Fresh Parsley
  • 1 Tsp Paprika
  • ¼ Tsp Mild Chilli Powder
  • Salt & Pepper
    • Tomato Sauce:
  • 1 400g/14oz Tin Whole Tomatoes
  • 1 Small Tin 200g/7oz Diced Tomatoes
  • 1 Small Onion (finely chopped)
  • 2 Garlic Cloves (minced)
  • ½ Tsp Oregano
  • ½ Tsp Basil
  • Pinch Red Pepper Flakes (optional)
  • 1 Tsp Sugar
  • Salt & Pepper
    • Topping:
  • 100g/3.4oz Shredded Mozzarella
  • 50g/1.8oz Parmesan Cheese
Method
    Tomato Sauce:

  1. Crush the whole tomatoes in a bowl with a fork. 

  2. Cook the onions in a little olive oil until they start to soften then add the garlic and sauté for about 1 minute. 

  3. Add remaining ingredients and simmer for 30 minutes, until sauce thickens.

    4. Eggplant Roll Ups:

  4. Preheat oven to 200C/400F.

  5. Slice the eggplants lengthwise about ¼ inch thick.

  6. Lay them on a greased baking sheet with a drizzle of olive oil and drizzle some more olive oil over the eggplants.

  7. Season with salt and bake in oven for 10 minutes or until they are soft and tender. Remove from oven and set aside to cool.

    8. Assemble:

  8. Take each eggplant slice, spoon a thin layer of the beef filling and press down with your finger tips to cover all of the eggplant, then roll up.

  9. Spread half of the tomato sauce on the bottom of a casserole dish. Lay the rolled eggplants next to each other and place the sliced bell peppers in between alternating with red and green. 

  10. Spoon 2 teaspoons of sauce over each eggplant, to cover the tops. 

  11. Top with shredded mozzarella, parmesan cheese and freshly ground pepper. 

  12. Bake covered for 30 minutes, uncover and continue baking for another 15 minutes until cheese is melted and golden on top.

  13. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/eggplant-rollantini-with-beef/