Eggplant rolls with pine nuts

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 1kg eggplant, peeled and sliced vertically into ribbons

    2 tbsp cooking oil

    1 tbsp olive oil

    1 onion, finely chopped

    1 clove garlic, minced

    250g minced meat

    4 tomatoes, peeled and diced

    1 tbsp tomato paste

    Spices and seasoning, to taste

    1/2 cup fried pine nuts, for garnish

    For sauce, mix

    2 cups yogurt

    1 clove garlic, chopped

    Salt, to taste


  • Preheat oven to 200°C. Brush eggplant slices with cooking oil on both sides, and roast until golden. Keep aside. Separately, sauté onion and garlic in olive oil until onion is translucent.

    Add minced meat and stir for 2 mins. Stir in tomato and tomato paste. Follow with spices and seasoning.

    Cook for 10 mins or until the meat is cooked. Keep aside. Spoon a portion of meat mixture on each eggplant slice and roll.

    To serve, heat rolls, pour yogurt sauce over and garnish with pine nuts.