Slices of eggplants are rolled around  strips of veal or pork, cheese and red pepper and they are all cooked in a spicy tomato sauce. You cannot go wrong with this easy, elegant and super tasty dish. It may be a little time consuming, but it is worth the trouble.





2 large eggplants
200 gr. strips of meat – veal or pork
About 150 gr. sticks of cheese (any sharp, hard cheese you like)
Strips of red peppers
1 onion chopped
2 cloves of garlic minced
4 tablespoonfuls olive oil
3 large tomatoes chopped or grated
Small piece cinnamon
A good pinch allspice
A good pinch oregano
4 tablespoonfuls parsley chopped
½ glass white wine
Salt, pepper


Wash and slice the eggplants rather thinly (less than ½ centimeter, so that they can roll easily). Place them in a bowl of water with some salt.

Put a little oil in a pan and sauté the strips of meat. When they have browned nicely, pour in the wine. When the wine evaporates, add a cup of water and simmer the meat until tender. Add salt and pepper.

Sauté the chopped onion, and add the tomatoes, garlic, cinnamon, allspice, oregano, half the parsley, salt and pepper and simmer until thickened.

Squeeze the water out of the the eggplant slices and either sauté them in a little oil, or brush them with a little oil and grill them until browned.

Once everything is ready, you can begin assembling the dish.

Place a slice of eggplant on your work surface and place near one side of the slice one or two strips of meat, 1 – 2 sticks of cheese and a piece of red pepper. You can use fresh red peppers, canned or the peppers you have made yourself (see recipe Red Peppers in oil). Roll the eggplant and place the roll in a small baking pan, ‘seam’ side down. Make little rolls, until all your ingredients are finished.

Pour the tomato sauce on top and sprinkle with the rest of the parsley.

Bake for about half an hour in a preheated oven at 180oC.

Serve with fries and some grated cheese.

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