Eggplant Rolls with Minced Meat

Wash, dry and cut eggplants into slices lengthwise. Use a mandoline to make them of even thickness and to make it easier for you to make them thin.

Salt them and leave their bitter juice to drain for 30 minutes, then wash them again and absorb the moisture with kitchen paper.

Spread the eggplant slices on both sides with oil or olive oil and roast them in an oven heated to 390°F (200°C).

Start with the stuffing by chopping and putting the onion to fry in olive oil and a little salt. Once it softens, add the finely grated carrot and cook, until both vegetables are perfectly fried.

Add the minced meat, black pepper and flour and stir for a few minutes, until the minced meat changes its color.

Pour the water in three parts, by stirring constantly and cook, until the liquid is reduced and a light creamy sauce forms around the crumbs of minced meat.

The filling must be stirred all the time over moderate heat and cooked, until it thickens, so that it does not fall out of the vegetable rolls afterwards.

Finally, remove it from the heat, season with more salt and black pepper and add the chopped fresh parsley for freshness and flavor.

Wrap the eggplant rolls with a spoonful of the delicious, creamy and flavorful minced meat filling.

Arrange them on a serving platter and serve them as an appetizer or red wine appetizer.

Enjoy these wonderful eggplant rolls with minced meat!