Ingredients

(4 portions)

• 1 large eggplant

• 400 g ground beef

• 1 small onion, finely chopped

• 1 small bell pepper, finely chopped

• 400 g tomato passata (1 can)

• 100 g grated cheese (e.g. mozzarella or gouda)

• 2 tbsp olive oil Salt & pepper to taste

Instructions

1. Prepare eggplant
Slice the eggplant lengthwise into thin strips. Brush lightly with olive oil and bake at 200 °C (390 °F) for about 10–12 minutes until soft and flexible.

2. Cook filling
Meanwhile, brown the ground beef in a pan. Add finely chopped onion and bell pepper, sauté until softened. Season with salt and pepper.

3. Fill and roll
Spread some beef mixture on each baked eggplant slice and carefully roll them up.

4. Arrange in dish
Pour tomato passata into a baking dish and place the eggplant rolls neatly on top.

5. Bake
Sprinkle with grated cheese and bake for another 15–20 minutes at 200 °C (390 °F) until golden brown on top.

6. Serve
Garnish with fresh herbs (e.g. parsley or basil) and serve hot.

Enjoy!