Irresistible Eggplant & Meat Rolls: Easy Tomato Sauce Recipe

Prepare the Eggplants: Take 3 large eggplants, peel them zebra style (one strip on, one off), cut each in half lengthwise, and slice into thin planks. Arrange them on a baking tray, drizzle with olive oil, and bake in a preheated oven at 180°C (350°F) for 10 minutes until slightly softened.

Prepare the Meat Mixture: While the eggplants are baking, combine 500 grams of ground beef in a bowl with 1/2 cup finely chopped cilantro, 1/2 cup finely chopped parsley, 1 fried and finely chopped onion, 1 tablespoon salt, 1 teaspoon black pepper, 1 tablespoon sweet paprika, and 1/2 teaspoon cumin. Mix well to combine all ingredients evenly.

Assemble the Rolls: Once the eggplants are ready, take each eggplant slice, place a spoonful of the meat mixture at one end, and carefully roll it up. Repeat with all eggplant slices and meat mixture.

Prepare the Sauce: In a wide pot, heat a drizzle of olive oil. Add 2 tablespoons of tomato paste and sauté for about a minute to deepen its flavor. Then add a small can (260g) of crushed tomatoes, 2 cups of hot water, and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon sweet paprika. Bring the sauce to a gentle simmer.

Cook the Rolls: Carefully arrange the assembled eggplant rolls in the simmering tomato sauce in the pot. Ensure they are submerged. Cover the pot and cook over medium-low heat for 30-40 minutes, allowing the flavors to meld and the meat to cook through completely. Serve hot.