The Ultimate Baked Eggplant Rolls Recipe | Healthy Meat Stuffed Aubergine Rolls (No Frying!)

Описание: Welcome to Culinary Compass! Today, we're diving into the incredibly delicious world of baked eggplant rolls—a practical, satisfying, and relatively guilt-free dinner idea. This recipe is a fantastic way to enjoy classic flavors, often known in Turkish cuisine as a type of Karnıyarık roll, but we skip the heavy frying traditionally used, opting instead for a simple baking technique for the eggplant slices. This makes it a much lighter and healthier alternative, perfect for Healthy Living enthusiasts.

In this video, we showcase Professional Cooking Techniques for preparing the perfect, tender eggplant base (using a unique oil and spice brush mixture) and creating a rich, intensely flavored filling. The filling combines high-quality ground meat with fresh bell peppers, tomatoes, onions, and garlic. We walk you through every step, from preparing the vegetable strips to the crucial rolling stage and the final tomato-paste sauce application, ensuring a moist and flavorful result every time. This recipe is simple enough for a weeknight yet impressive enough for guests, embodying true *Culinary Education*.

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**RECIPE: BAKED EGGPLANT ROLLS (MEAT STUFFED)**

*I. Preparing the Eggplant:*
2.2 lbs Eggplant (approx. 4-5 large)
Cooking Oil (approx. 1/2 tea glass)
1 tsp Red Pepper Flakes
Salt (to taste, optional)

1. Wash and peel the eggplants in a striped pattern. Slice lengthwise into strips (not too thin).
2. Mix cooking oil with red pepper flakes (and salt).
3. Brush the eggplant strips thoroughly with the seasoned oil.
4. Bake in a preheated 350°F (175°C) oven until tender and lightly browned.

*II. Preparing the Filling:*
10.5 oz Ground Meat
2 Red Bell Peppers (finely chopped)
4-5 Green Peppers (finely chopped)
2 Tomatoes (peeled and finely chopped)
3 Medium Onions (minced)
2 Cloves Garlic (minced)
Olive Oil (approx. 1/2 tea glass)
Spices: Salt, Red Pepper Flakes, Black Pepper, Regular Red Pepper (adjust to taste).

1. Combine all filling ingredients in a large bowl. Mix thoroughly by hand until well combined.

*III. Assembly & Final Bake:*
3 large Tomatoes (peeled and sliced into rings for the base)
Onion Rings (optional for the base)
Sauce: 1 tsp Tomato Paste + 1 tea glass Hot Water (and optional cooking oil)

1. Place tomato (and optional onion) slices on the bottom of a baking dish.
2. Shape the meat mixture into small 'meatball' logs.
3. Place a portion of the filling onto each baked eggplant strip and roll gently.
4. Arrange the rolls snugly over the tomato base. Sprinkle with a little salt.
5. Mix the tomato paste and hot water to create the sauce. Pour the sauce over the eggplant rolls.
6. Bake again in the 350°F (175°C) oven until the filling is cooked through and the dish is bubbling (approx. 30-40 minutes). Serve warm.