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.
Eggplant rolls with béchamel bring an elegant presentation together with warm, homestyle flavour. Tender slices of eggplant are wrapped around a seasoned minced-meat filling, then blanketed in a silky béchamel and melting mozzarella. A layer of tomato sauce underneath keeps the dish moist and rounds out the flavour, making it ideal for a family table.
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.
Ingredient Swaps
• The minced meat can be swapped for ground chicken or a vegetable filling for a meat-free version.
• Mozzarella can be replaced with cheddar or a cheese blend, to taste.
• For a lighter option, grill the eggplant slices in the oven instead of frying.
Common Questions
How do I avoid bitter eggplant?
Sprinkle the slices with salt, rest for 15 minutes, then rinse and dry before cooking.
How do I roll the slices without breaking them?
Grill or fry the eggplant until slightly softened so it becomes pliable and easy to roll.
Can I prepare it ahead?
Yes, assemble the rolls in the dish and refrigerate, then bake at serving time.
How do I get a smooth, lump-free béchamel?
Add the milk gradually while stirring constantly over low heat.
What do I serve it with?
It goes well with white rice or bread and a green salad.
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