Breaded Eggplant and Beef Rolls
Start by placing the eggplants in a large skillet over medium heat with boiling water and let them cook for 3 minutes.Then remove the eggplants from the skillet and let them cool.In a large bowl, add the ground beef and the grated onion.Season with the salt, the black pepper, the sweet paprika, the chimichurri, the parsley, mix and set aside.Next, cut the cooked eggplants into thin slices and add a pinch of salt over every slice.Cover with a cloth and let them all rest for 5 minutes.After this time has passed, pat them all dry with a sheet of paper towel.Add the meat we prepared to each slice and spread it evenly.Then roll it up and secure it with a toothpick.Repeat this process with all the eggplants and meat.In a medium bowl, add the eggs and the heavy cream.Season with the salt, the black pepper, the sweet paprika and mix.Add the wheat flour and mix until combined.Next, coat all the eggplants we prepared in this mixture.Then transfer them to a large skillet over medium to low heat with hot vegetable oil and fry them until golden brown.In a small bowl, add the mayonnaise, the mustard, the ketchup, the barbecue sauce, the honey, the garlic powder, the onion powder, the black pepper and mix.Serve.
Ingredientes
- 3 Eggplants
- 500g of Ground Beef
- 1 Grated Onion
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Chimichurri
- Parsley to Taste
- Pinch of Salt
- Toothpicks
For Breading
- 2 Eggs
- 2 Tablespoons of Heavy Cream
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 1 Pinch of Sweet Paprika
- 100g of Wheat Flour
- Vegetable Oil
Sauce
- 3 Tablespoons of Mayonnaise
- 1 Tablespoon of Mustard
- 1 Tablespoon of Ketchup
- 1 Tablespoon of Barbecue Sauce
- 1 Tablespoon of Honey
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Onion Powder
- 1 Pinch of Black Pepper
Modo de Fazer
Start by placing the eggplants in a large skillet over medium heat with boiling water and let them cook for 3 minutes.
Then remove the eggplants from the skillet and let them cool.
In a large bowl, add the ground beef and the grated onion.
Season with the salt, the black pepper, the sweet paprika, the chimichurri, the parsley, mix and set aside.
Next, cut the cooked eggplants into thin slices and add a pinch of salt over every slice.
Cover with a cloth and let them all rest for 5 minutes.
After this time has passed, pat them all dry with a sheet of paper towel.
Add the meat we prepared to each slice and spread it evenly.
Then roll it up and secure it with a toothpick.
Repeat this process with all the eggplants and meat.
In a medium bowl, add the eggs and the heavy cream.
Season with the salt, the black pepper, the sweet paprika and mix.
Add the wheat flour and mix until combined.
Next, coat all the eggplants we prepared in this mixture.
Then transfer them to a large skillet over medium to low heat with hot vegetable oil and fry them until golden brown.
In a small bowl, add the mayonnaise, the mustard, the ketchup, the barbecue sauce, the honey, the garlic powder, the onion powder, the black pepper and mix.
Serve.
