Description
Meat rolls with tomato sauce.
Ingredients
-
Lamb
400 g
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Eggplant
2 piece
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Carrots
1 piece
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Onion
1 piece
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Tomato
250 ml
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Garlic
2 tooth
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Basil
1 Tbsp
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Spices
-
Vegetable oil
Cooking
Cut eggplant into slices, sprinkle with salt, walked out the bitterness and leave for 10 minutes.
Chop onions, carrots grate on a coarse grater. Fry the onions in vegetable oil until transparent, to it add the carrots and simmer, stirring occasionally for 5-7 minutes.
Lamb to scroll in a meat grinder, the minced meat mix with carrot-onion mixture. Season with salt and pepper.
Wash the eggplant with cold water from the salt, dry with paper towels and fry in vegetable oil with 2 sides until they are soft.
The eggplant spread 2 tsp of the resulting mixture and roll into rolls. Leave a little stuffing for the sauce. Transfer to a greased refractory form.
To make the sauce. Pureed tomatoes bring to a boil, add the garlic, passed through the press, Basil and remaining stuffing. Season with salt and pepper, bring to a boil. If the sauce is very thick, add hot water.
Rolls pour the sauce. Preheat the oven to 180*C, bake for about 1 hour.
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