Eggplant Rolls with Ground Beef (No Frying!)

Cut the eggplants lengthwise into thin slices (about 1/4 inch thick). Sprinkle each slice with salt and set aside for 10-15 minutes to draw out excess moisture. Afterward, rinse the slices under cold water and pat dry with a towel.

Cook the Eggplant
In a large skillet, heat 1 tablespoon olive oil over medium heat. Lightly sauté the eggplant slices for 1-2 minutes on each side, just until they become tender. Set aside to cool.

Prepare the Filling
In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the chopped onion and bell pepper until softened, about 4-5 minutes. Add the garlic and cook for another minute, until fragrant.

Cook the Ground Beef
Add the ground beef to the skillet, breaking it up with a spoon. Season with white pepper, sweet paprika, cumin, ginger, and salt to taste. Cook until the beef is browned and cooked through, about 7-8 minutes.

Assemble the Rolls
Lay a cooked eggplant slice flat on a clean surface. Spoon a small amount of the beef mixture onto the eggplant slice and roll it up tightly. Repeat with the remaining slices.

Serve
Arrange the eggplant rolls in a serving dish. If desired, drizzle with a little extra olive oil or sprinkle with herbs for added flavor. Serve warm and enjoy!

Serving and Storage Tips