Eggplant rolls stuffed with meat and sauce

Description

Now no surprise rolls of eggplant or zucchini. But I want to offer my own version. I'm sure everyone will love it. Cooking is easy, and the taste and serve very happy.

Ingredients

Eggplant

3 piece
Minced meat

200 g
Figure

1 cup
Soy sauce

3 Tbsp
Basil

0.5 tsp
Coriander

0.5 tsp
Black pepper

0.5 tsp
Vegetable oil
Salt

1 tsp
Pepper

1 piece
Carrots

1 piece
Onion

1 piece
Peppers red hot chilli
Tomato juice

200 ml
Cream

200 ml
Water

250 ml
Garlic

2 tooth
Sugar

1 tsp
Salt
Flour

1 Tbsp
Parsley

4 sprig
Black pepper

0.5 tsp

Cooking

Prepare the ingredients for the base of this dish.

Cut eggplant into thin layers, place them in a colander, salt them, stir, put in some time on a plate or bowl to drain liquid.

For the filling: mix the minced meat with the rice, add the sauce-marinade Kikkoman Teriyaki TM, coriander, black pepper and Basil. Salt does not add enough soy sauce. Condiments of sauce is also possible not to add, but then they became friends. Mix well

Blot the eggplant with paper towel to avoid splashing the oil when roasting.

Fry in small amount of oil so they become soft and was easy to tighten. Or without roasting. Fill them with boiling water for 1-2 minutes, drain the water.

For each sauteed layer of eggplant to put a little bit of stuffing, about a large walnut, roll rolls. And so, until the layers of eggplant and meat filling. Folded on a plate or Board and allow to rest. It turns out 20-22 PCs, depends how thick will cut the layers and how much will be the eggplant.

To prepare products for the gravy.

Chop vegetables: onion-half rings, bell pepper strips, carrots grate, chop the hot peppers, the spiciness to taste.

Preheat the frying pan with the butter and stew the vegetables: first the onions until transparent, then add carrots and peppers, all together simmer on low heat for a few minutes.