Stuffed Eggplant Rollups
By: Nerm
Published: Friday, March 11, 2011 - 7:01pm

Ingredients




2 eggplants- depending on size
250 grams minced meat (I used beef and turkey)
1/2 cup cooked couscous
150 milliliters chicken or vegetable stock
2 onions
several cloves of garlic
stewed tomatoes
fresh basil
2 chillies
fresh orregano
spinach or silver beet (any greenery will do)
grated parmesan cheese
tomato paste

Preparation

1 Preheat oven to 170 C (fan forced) a bit hotter for conventional 2 Make up Couscous with equal amounts of boiling water - fluff with a fork 3 Roughly chop onions, garlic, chillies and oregano, mix with meat and process in food processor. 4 Heat a little olive oil in a non stick pan and brown mince-mix.  Add enough stock to mix to stop it sticking, reduce, cover and simmer for 20 mins 5 Slice eggplant into 5 ml slices lengthways 6 Steam until pliant but not cooked through 7 Roll mince mix into eggplant slices and place in oiled glass oven tray.  Spray with a little more olive oil. 8 Bake for 20 mins.  Remove and sprinkle parmesan cheese.  Bake until cheese browns a little. 9 While rolls are baking make tomato sauce by processing tomatoes with fresh basil and tomato paste. 10 Heat sauce a little (3 mins on medium in  microwave) 11 Serve rolls on sauce with extra sauce on top.  Serve with steamed greens