Stuffed Eggplant Rolls

Ingredients

• 30 g flour
• 250 ml milk
• Salt
• Pepper (freshly ground)
• 3 large eggplants
• 300 g minced meat
• 1 onion
• 1 bay leaf
• 1 Garlic clove
• 2 tbsp olive oil
• 50 g dried tomatoes
• 3 tbsp tomato paste
• 1 tsp Dried oregano
• Salt
• Pepper (freshly ground)
• 100 ml meat broth
• plenty of olive oil
• 1 lemon

Instructions

1. 1.

   Clean the eggplants and slice them lengthwise into about 1 cm thick strips. Salt both sides well and let drain on a sheet for half an hour.

2. 2.

   Peel and dice onion and garlic; sauté in a little olive oil until translucent. Add minced meat, tomato paste, and bay leaf; cook until crumbly. Chop dried tomatoes and add to the mixture. Season with oregano, salt, pepper, pour in meat broth, and simmer gently for about 15 minutes.

3. 3.

   For the béchamel sauce melt butter over medium heat. Stir in flour and whisk until foamy. Whisk in cold milk gradually, beating continuously until smooth. Simmer for about 10 minutes, strain through a fine sieve, season with salt and pepper.

4. 4.

   Pat eggplant slices dry and fry them in plenty of olive oil until golden brown on both sides. Drain on kitchen paper.

5. 5.

   Spread the meat mixture onto the eggplant slices, roll them up, and serve the stuffed rolls with béchamel sauce.