Stuffed Eggplant Rolls for Shabbat

Looking for a dish that brings elegance to the Shabbat table without requiring hours of preparation? These meat-stuffed eggplant rolls, baked in a rich tomato sauce, deliver exactly that. The eggplant becomes tender, the beef stays moist, and the sauce ties everything together into a dish that's hard to stop eating.

Ingredients

For the eggplant and filling:

2 large eggplants

500 grams ground beef

1 small onion, finely chopped

2 garlic cloves, crushed

Handful of fresh parsley, chopped

1 teaspoon sweet paprika

½ teaspoon cumin

½ teaspoon baharat (Middle Eastern spice blend)

Salt and black pepper to taste

2 tablespoons olive oil

For the tomato sauce:

400 grams crushed tomatoes

2 tablespoons tomato paste

2 garlic cloves, crushed

1 teaspoon sweet paprika

1 teaspoon silan (date syrup)

1 cup water

Salt and black pepper to taste

Preparation

1. Preheat your oven to 200°C (approximately 390°F).
2. Slice the eggplants lengthwise into thin strips and arrange them on a baking sheet lined with parchment paper.
3. Brush lightly with olive oil and bake for about 15 minutes, until the slices soften enough to roll without tearing.
4. While the eggplant bakes, prepare the filling: In a bowl, combine the ground beef with the onion, garlic, parsley, paprika, cumin, baharat, salt, and pepper.
5. In a small pot, mix together the crushed tomatoes, tomato paste, garlic, paprika, silan, water, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for approximately 10 minutes.
7. Pour most of the tomato sauce into the bottom of a baking dish.
8. Place a small amount of the meat mixture at one end of each eggplant slice and gently roll into a spiral.
9. Arrange the rolls snugly in the sauce and pour the remaining sauce over the top.
10. Cover the dish and bake at 190°C (approximately 375°F) for about 35 minutes.
11. Uncover and continue baking for another 15 minutes, until the meat is fully cooked, the eggplant is tender, and the sauce has reduced.
12. Remove from the oven, sprinkle with fresh parsley, and serve hot.

Consider pairing with good tahini and fresh challah for a complete Shabbat main course.