Eggplant Rolls with Tomato Sauce

Yaprakes de Berenjena

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

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