Ingredients:
5 large aubergines
250 – 300ml olive oil
For the tomato sauce:
60ml olive oil
1 large onion, sliced
450g tin of chopped tomatoes
1 tube concentrated tomato paste
6 - 8 cloves of garlic
2 tbsp sugar
1 tbsp each of sweet paprika, turmeric, coriander
1 tbsp dried oregano
Heaped tsp dried rose petals (optional)
Salt and pepper
30g fresh basil
Juice of 2 lemons (optional)
For the meat filling:
500g minced beef
6 – 8 tbsp medium matzo meal
2 medium eggs
Salt, pepper
5 tbsp of the tomato sauce
Method:
l Heat oven to 180°C (fan) and line a large baking tray with baking paper.
l Wash the aubergines and slice lengthwise into 1.5cm thick slices.
l Pour the olive oil onto a deep plate or shallow bowl and thoroughly coat both sides of each slice with it. You may need more oil.
l Bake for 30-45 minutes until golden brown. Set aside to cool and reduce oven to 175°C (fan).
l To make the sauce: fry the onions over a medium heat in the oil until golden brown. Add the tomatoes, tomato paste and garlic. Stir well.
l Add the sugar, spices, dried oregano and dried rose — if using — plus salt and pepper to taste. Add 1.2 litres of water.
l Boil, and then simmer over medium heat for about 30 minutes stirring regularly. Add the basil at the end. Cool and blend the sauce until smooth.
l To assemble: mix all the filling ingredients. Take a slice of aubergine, add about a heaped tablespoon of meat inside and roll up. You may need more for a large slice and less for smaller slices. Repeat with the remaining aubergine slices. Lay the rolls in a large oven tray, top with tomato sauce and bake for 45 minutes at 175°C, turning the aubergine rolls after 20 minutes.
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