Good Food
for Good

Eggplant rolls

Under $10/4 serves Middle Eastern
Serves 4Time 60 minsEggplant Rolls

Baked eggplant rolls stuffed with meat and spices

Fat - total 20g 28%
Fat - saturated 4g 16%
Salt 98mg 4%
Protein 17g 33%
Carbs 20g 6%
Sugar 8g 9%
Energy 1366kJ 16%

% based on an adult’s recommended daily intake


  • ( 250 grams) Lamb mince raw
  • ( 1/3 cup) White rice, raw
  • ( 1 medium) Eggplant
  • ( 4 tbsp) Olive oil
  • ( 1 medium) Brown onion, raw and peeled
  • ( 1 tsp) Cumin (cummin) seed powder
  • ( 1 tsp) Coriander seed powder
  • ( 1 tsp) Fenugreek seed
  • ( 1 bunch) Fresh parsley
  • ( 1 can) Canned whole tomato in tomato juice, undrained
  • ( 2 cloves) Raw garlic, peeled


  1. Preheat the oven to 180 degrees Celsius (C).
  2. Add the rice to a pan, and then add twice as much water as rice. Bring to the boil. When the water is lower than the top of the rice, turn off the heat and cover with a lid.
  3. Cut the eggplant lengthways into slices. Brush or drizzle with oil and place on a baking tray. Bake for 15 minutes, then allow to cool.
  4. In a pan, add the remaining oil. Fry the lamb (excess fat removed), onion, cumin, coriander, and fenugreek, until the lamb is browned on all sides — about five (5) minutes.
  5. Add the cooked rice and 100mL of water to the pan. Cook until the water is absorbed into the mixture.
  6. Add the parsley and stir.
  7. Place a spoonful of the lamb mixture at one end of an eggplant slice. Roll up the eggplant. Repeat for all the eggplant slices.
  8. Place the slices on a baking tray.
  9. Put crushed tomatoes on top of the rolls.
  10. Bake for 15 minutes until the tomato is cooked. Serve as a main or entree
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