Eggplant Rolls with Béchamel
A Ramadan-table favourite that eats like a hug: roasted eggplant wrapped around a savoury meat-and-onion filling, a quick one-cup béchamel, melted mozzarella on top, and a diluted tomato sauce poured around so everything bakes juicy.
How to Prepare
Slice the eggplant lengthwise, brush with oil and roast or grill until soft and pliable.
Brown the minced meat with the chopped onion, salt and black pepper.
Make the béchamel: melt the butter, whisk in the flour for a minute, then add the milk gradually and stir until thick.
Place a spoonful of meat on each eggplant slice and roll it up; arrange the rolls in a baking dish.
Spoon the béchamel over the rolls, top with mozzarella, and pour the diluted tomato sauce around them.
Bake at 190°C for about 20 minutes until bubbling and golden, garnish with parsley and serve hot.
Roast the eggplant until truly soft before rolling — stiff slices crack, soft ones hug the filling.