Beef and tomato eggplant rolls

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How to make Beef and tomato eggplant rolls

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 500g premium beef mince
  • 1 cup (280g) tomato pasta sauce
  • Salt & freshly ground pepper
  • 12 large slices purchased chargrilled eggplant
  • 365g jar bechamel sauce
  • Ground nutmeg, to sprinkle
  • Fresh oregano leaves, to serve
  • Mixed salad leaves, to serve
  • Crusty bread, to serve

Method

  • Step 1 Preheat oven to 180°C. Cook the mince in a large non-stick frying pan over a medium-high heat, for 4 minutes or until cooked through. Stir in the pasta sauce. Season with salt and pepper.
  • Step 2 Place about 2 tablespoons of mince in the centre of each slice of eggplant. Fold the ends over to enclose. Place in an ovenproof dish. Repeat with the remaining mince and eggplant. Place in the oven for 10-15 minutes or until warmed through.
  • Step 3 Warm the bechamel sauce in a small saucepan over a low heat. Divide eggplant rolls among serving plates. Spoon the bechamel sauce over the rolls. Sprinkle with nutmeg and scatter over oregano leaves. Serve with mixed salad leaves and bread.

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