Preparation

Today we propose a delicious recipe, aubergine rolls stuffed with meat, without a doubt a very appetizing and simple recipe to prepare. The aubergine is already an exquisite vegetable and if we mix it with meat we get a very tasty dish.

Aubergine contains a high amount of water, vitamins and minerals, and therefore its caloric value is very low. In this case they are stuffed with meat that provides protein. They are accompanied with a tomato and pepper sauce that adds abundant vitamins and minerals that act as antioxidants. The cheese gives the dish proteins and calcium that were not present in the other ingredients, but is also responsible for increasing the caloric intake of the recipe. It is a dish not too energetic and very rich in vitamins and minerals.

Elaboration:

Start by peeling the onion and the cloves of garlic and chop them very finely, then mix it with the minced meat, the bread crumbs, the basil, season to taste and cover it with kitchen film so that it macerates and we reserve for an hour in the fridge.

We wash and dry the aubergines, then cut them into thin slices, along, and fry them in half of the Betis oil until they are soft for a few minutes. Once ready, drain them well and reserve on kitchen absorbent paper.

Peel the tomatoes, remove the seeds, chop them and repeat the same operation with the green pepper.

Heat the rest of the Betis oil in a pan and sauté the tomatoes and the pepper over a low heat for about 15 minutes once seasoned to our liking.

On one end of the aubergine sheet we place a little pile of prepared meat and roll it up. We repeat this operation until all the rolls are completed.

On a baking dish spread a little of the tomato sauce and place the rolls on top, cover them with the rest of the sauce and the cheese to gratinate. We cook them in a preheated oven at 180ºC for about 15 or 20 minutes depending on the size of the rolls. Once ready we decorate them with some basil leaves and serve immediately.

Note: the quantities indicated are for 4 people, cooking 30 min preparation 50 min.