Ingredients

Method

1. 1

   Wash the eggplants and slice them lengthwise into thin strips. Soak the slices in salted water to remove bitterness, then pat them dry.

2. 2

   In a small bowl, mix the vegetable oil, paprika, and salt.

3. 3

   Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush the oil mixture over both sides of each slice.

4. 4

   Bake in a preheated oven until the eggplants are soft and pliable. Let them cool.

5. 5

   In a large bowl, combine the ground beef, finely chopped onion, red pepper, green pepper, minced garlic, tomato paste, pepper paste, paprika, black pepper, red pepper flakes, salt, and finely chopped parsley.

6. 6

   Mix all the filling ingredients thoroughly until well combined.

7. 7

   Take one cooled eggplant slice and spread a layer of the meat filling evenly over its surface.

8. 8

   Roll the eggplant slice up tightly from one end to the other.

9. 9

   Place the roll seam-side down in a round baking dish. Repeat with the remaining eggplant slices and filling, arranging the rolls snugly in the dish.

10. 10

    Place sliced red peppers in between the rolls for decoration.

11. 11

    In a small saucepan over medium heat, melt the butter. Add the tomato paste and cook for a minute, stirring constantly.

12. 12

    Pour in the water, add a pinch of salt, and stir to combine. Bring the sauce to a boil.

13. 13

    Pour the hot sauce evenly over the eggplant rolls in the baking dish.

14. 14

    Cover the dish with a piece of wet, crumpled parchment paper.

15. 15

    Bake in a preheated 190°C (375°F) oven. Towards the end of the cooking time, remove the parchment paper to allow the tops to brown slightly.

16. 16

    Once cooked through and nicely browned, remove from the oven and serve hot.