Eggplant/Aubergine Rolls

Name: Eggplant/Aubergine Rolls (Betinjan bil-Kebab)
Yield: Makes 6 servings
Cuisine: Iraqi
Ingredients: 3 heaped tablespoons (one 6 oz/175 g can) tomato paste, diluted in 3½ cups (860 ml) hot water or 1 cup (250 ml) tomato sauce diluted in 2½ cups (590 ml) hot water; 1 teaspoon salt; 3 medium tomatoes (about 2 cups/12 oz/340 g), diced; or one 15 oz/425 g can diced tomatoes, no need to drain; 3 medium eggplants/aubergines (about 3 lbs/1.35 kg); 1 garlic clove, grated; ¼ cup (½ oz/15 g) parsley, chopped; 1½ lbs (675 g) ground/minced meat. If lean, add 2 tablespoons oil.; 1 teaspoon crushed coriander seeds; 3 tablespoons breadcrumbs; ½ teaspoon cumin; ¼ cup (½ oz/15 g) parsley; ¼ teaspoon black pepper; ¼ teaspoon each black pepper, ginger, and allspice; ½ teaspoon chili pepper, or to taste; 1 small onion, grated; 1 teaspoon sugar or honey; ¼ cup (½ oz/15 g) fresh basil, coarsely chopped, or 1 teaspoon dried basil

Betinjan bil-Kebab

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Succulent slices of eggplant are rolled around spicy kebab patties, and simmered in flavorful tomato sauce. The neat presentation of the dish renders it suitable for formal occasions.

Ingredients

3 medium eggplants/aubergines (about 3 lbs/1.35 kg)

Asia
Iraq
Main course

Method

Preheat oven to 400°F/200°C/gas mark 6.
Cut off the stalks of eggplants, no need to peel. Slice lengthwise into ¼in/6mm-thick slices. Soak in warm salted water for 30 minutes, then drain. You will need 18 full-length slices. Fry them until slightly brown