This post contains affiliate links. Please use them and support my blog!
Eggplant & Beef Rollatinis are filled with beef, spices, rice and herbs and cooked in a fragrant tomato sauce.
This is it.
The final stretch of The High Holiday Cooking Show.
I am your tired, overcooked host…who is just a little well done.
Nonetheless, Sukkot is my favorite of the high holidays; filled with beautiful decorations and memories of my Bubby’s stuffed cabbage. Every year, Bubby made a giant pot of stuffed cabbage and divided it up between my house, my aunt and uncle’s house, and herself.
It was tangy, beefy, soft and had those beautiful flavors that only developed after long, slow hours of cooking.
But this recipe isn’t about stuffed cabbage.
This recipe, like all of my recipes, is about taking the flavors and ingredients I love, the memories of food, and creating something new.
You will love Eggplant & Beef Rollatinis!
Eggplant & Beef Rollatinis highlights everything I want to enjoy on a cold, crisp Sukkot evening while honoring the tradition of serving a stuffed food. Roasted eggplant planks replace the need for blanching or freezing cabbage leaves, and middle eastern flavors of fresh herbs, cumin, cinnamon, and saffron infuse the beef and the the rich, savory, tomato sauce.
The meat mixture also incorporates D’Vash silan/date syrup and Harissa paste from New York Shuk, two of my favorite products which enhance the depth of flavor in the beef with complexity.
Just like my One Pan Roast Chicken with Pumpkin and Sage Rice, Eggplant & Beef Rollatinis are oven to table in one serving dish, perfect for evenings in the Sukkah. For this recipe, I highly recommend using a deep dish skillet with tight fitting lid or a braiser. My go to braiser is this one.
Please note, though this recipe has a few steps to follow, they are all easy and can be done in stages or ahead of time (just like stuffed cabbage). I wrote the recipe steps in a very specific order, to make the time spent preparing this dish as efficient as possible.
The Beauty of Eggplant
Every year before Sukkot, I tell myself this will be the year I will make stuffed cabbage. I buy the cabbage, this year I even put the cabbage in the freezer, but I never end up making it. I know have a giant, frozen cabbage taking up valuable freezer real estate.
For me, eggplant is the quicker version of stuffed cabbage that gives you delicious results. I love eggplant because, when cooked correctly, it’s buttery and soft, yet sturdy enough to wrap the beef filling and simmer in sauce.
My method for roasting eggplant planks can be used as a replacement for fried eggplant in your favorite eggplant parmesan recipe and so much more!
When choosing an eggplant for roasting in planks, be sure to select an eggplant that is as straight as possible, to get even, consistent slices. Be sure to slice your eggplants 1/4 inch thick; this allows them to cook through evenly without being too thin and burning.
This recipe stores well in the fridge and reheats nicely! It’s a perfect addition to your menu for the final days of Sukkot! Be sure to save this recipe and cook it through the deepest part of winter when you crave cozy, hearty, soul satisfying meal!
Wishing you all a Chag Sameach and a wonderful season ahead!
Eggplant & Beef Rollatinis
Ingredients
For the Eggplant:
- 2 Pounds eggplant sliced the long way in ¼ inch thick planks
- extra virgin olive oil for brushing
- kosher salt for sprinkling
For the Filling:
- ⅔ cup par boiled basmati rice
- 1½ pounds ground beef
- ¼ teaspoon kosher salt
- 3 tablespoons fresh mint minced
- ½ cup fresh parsely minced
- 3 tablespoons fresh cilantro minced
- ⅛ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon silan/date syrup
- 1 large egg
- 1 tablespoon harissa paste
For the Pan:
- 2 tablespoon extra virgin olive oil
- 1 large onion diced or a very small chop
- ¼ teaspoons kosher salt or more, to taste
- 2 tablespoons fresh garlic cloves pressed or minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 tablespoons tomato paste
- 24 oz. crushed tomatoes/passata a low sodium brand
- ¼ cup water
- 1 large pinch saffron strands 4-5 strands, roughly (optional but highly recommended)
- ¾ tablespoon silan/date syrup
- 1 cinnamon stick
- fresh cilantro/parsley/mint minced, for serving
Instructions
For the Eggplant:
- Preheat the oven to 415 °F, convection roast if you have it. Line a large cookie sheet with parchment paper.
- Cut the top off each eggplant. Very carefully, slice the eggplant into 1/4 inch planks. Be sure to slice them evenly and place them on the cookie sheet.
- Pour some extra virgin olive oil into a small bowl. Use a pastry brush, lightly coat the eggplant with olive oil. Lightly sprinkle the eggplant with Kosher salt. Flip the eggplant over and repeat.
- Put the eggplant in the oven and roast for 15 minutes or until the eggplant begins to brown and soften. Very carefully flip the eggplant slices over and return them to the oven. Roast them for another 8-15 minutes, until tender and nicely golden brown. Watch them carefully, they burn quickly once flipped. Remove them from the oven and let them cool.
To Par Cook Rice: (while the eggplant is roasting)
- Thoroughly rinse the rice in a fine mesh strainer until the water runs mostly clear. Place the rice in a small pot and fill with 2 cups of fresh water. Bring the rice to a boil then let it simmer for 15 minutes until the ends of the rice are clear/cooked but the middle remains al dente and more opaque. Drain the rice in the same fine mesh strainer and allow it to cool for a few minutes before adding it to the beef mixture.
For the Pan: (while the rice is cooking)
- In a deep dish 3.5 quart braiser or skillet with a lid, heat olive oil over medium heat until shimmering.
- Add the onions and kosher salt. Stir to combine and cook for 10-12 minutes until the onions are golden brown. Stir often.
- Add the garlic, cumin, and smoked paprika and cook for one minute, or until fragrant.
- Add the tomato paste and stir. Cook it for one minute.
- Lower the flame and carefully add the crush tomatoes and water. Stir to combine and scrape up any lovely browned bits with a wooden spoon.
- Crumble the saffron strands between your fingers and sprinkle them into the sauce. Add the date syrup and cinnamon stick. Cover the pan with the lid and allow the sauce to simmer gently for 15 minutes. Be sure to stir every so often.
For the Filling:
- In a large bowl, combine all the "filling" ingredients and mix well to combine. (Try not to compact the mixture when mixing.)
- Spread the meat mixture over the entirety of each eggplant plank, about 2-3 spoonfuls. Roll each plank up, beginning from the fattest end of each plank (see photo above).
Putting it all together now:
- Spoon off roughly 1 cup of the tomato sauce into a small bowl and set aside.
- Carefully nestle the eggplant rollatinis, seam side down, into the pan. Cover the rollatinis with the reserved tomato sauce. Cover the pan with the lid and let it simmer for 1.5 hour minimum, 2.5 hours maximum. Anything more than 2.5 hours, the sauce will reduce too much.
- To serve, remove the cinnamon stick and garnish with finely minced herbs.
Leave a Reply