Stuffed Eggplant Rollups

Ingredients

2 eggplants- depending on size

fresh basil

fresh orregano

spinach or silver beet (any greenery will do)

Preheat oven to 170 C (fan forced) a bit hotter for conventional

Make up Couscous with equal amounts of boiling water - fluff with a fork

Roughly chop onions, garlic, chillies and oregano, mix with meat and process in food processor.

Heat a little olive oil in a non stick pan and brown mince-mix. Add enough stock to mix to stop it sticking, reduce, cover and simmer for 20 mins

Slice eggplant into 5 ml slices lengthways

Steam until pliant but not cooked through

Roll mince mix into eggplant slices and place in oiled glass oven tray. Spray with a little more olive oil.

Bake for 20 mins. Remove and sprinkle parmesan cheese. Bake until cheese browns a little.

While rolls are baking make tomato sauce by processing tomatoes with fresh basil and tomato paste.

Heat sauce a little (3 mins on medium in microwave)

Serve rolls on sauce with extra sauce on top. Serve with steamed greens

6 servings

Friday, March 11, 2011 - 7:01pm

Nerm