Name: Eggplant Rolls with Tomato Sauce (Yaprakes de Berenjena)
Yield: Serves 4 to 6
Ingredients: salt and freshly ground black pepper; 2 longish globe eggplants, about 1 pound each, or 4 smaller eggplants, about ½ pound each olive oil for frying; ⅓ cup pine nuts, toasted (optional); 1 teaspoon salt; 2 to 3 tablespoons olive oil; 1 small onion, grated (optional); ½ teaspoon freshly ground black pepper; 2 eggs; 2 tablespoons olive oil; ½ pound ground beef, not too lean; ¼ cup fresh bread crumbs; 8 ripe tomatoes, peeled, seeded, and chopped (about 3 pounds); 2 teaspoons sugar, or more to taste; 1 ripe tomato, sliced; salt; pinch of ground cinnamon (optional)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Instead of hollowing out eggplants and carving them into shells to hold the meat mixture, try Méri Badi’s wonderful recipe for fried eggplant slices rolled around little meatballs, which are then baked with tomato sauce. A word about eggplant size: Our average eggplants are larger than those found in Spain, Greece, and Turkey. They usually seem to weigh about a pound. So where the recipe called for four, two sufficed. The cooking time seemed excessively long, too, as the eggplants are alrea

Ingredients

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Ingredients

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