Eggplant rolls



½ pound ground beef


2 tablespoons pine nuts

2 tablespoons chopped parsley

3 - 4 large and elongated eggplants

3 tablespoons oil Vitam Culinesse (Greek oils combination with vitamins, can be replaced by native oils)

3 tablespoons raisins

2 to 3 tablespoons grated Parmesan or cheese Gruyere

Oil for frying

1 medium onion, minced

2 - 3 oz. tomato paste

1 teaspoon sweet pepper powder

Salt and pepper

Sause Napoliten:


Eggplant rolls
500g ripe tomatoes, peeled and seeded

2 medium onions, finely chopped

2 cloves garlic, melted

1 tsp. sweet hot mustard

1/2 tsp. sugar

1 wineglass white wine

2 cups of brown oil

2 tablespoons chopped parsley

2 tablespoons chopped fresh basil or dried grated

Salt and pepper

How to cook:

1. Slice up eggplants into long strips and put it them for about 1 hour in water with salt to get the bitterness. Then rinse strips of eggplants slightly, fry them in olive oil and let drain excess oil.

2. Sauté the minced, onion with oil in a frying pan. If you have any in your possession ½ ib. (230 g) livers of birds, you can to put instead of half ground beef. Add tomato paste, parsley, a little water, if needed, salt and pepper, and let the meat simmers. Shortly before the end of cooking, add the pine nuts and raisins.

3. Put some of the meat mixture on each eggplant slice and wrap them in a roll. Then put the rolled eggplant in a baking pan to smear with Bitam Culinesse, sprinkle them with grated cheese and bake them for 45 minutes in an oven preheated to 392 F (200 C).

How to cook sauce Napoliten:

Put the tomatoes, garlic, salt, pepper and mustard in a blender and grind for a while, until the mixture becomes tomato paste.

Heat the oil in frying pan and sauté the onion.

Pour the mixture in the frying pan with onion and add the wine, salt, pepper and sugar.

Stir and simmer with covered pan until it starts to thicken and then add the parsley and basil.

Boil a few minutes.

Serve hot or warm eggplant with sauce Napolitain.

Bon appétit!