Print Recipie

الوصفة باللغة العربية اسفل الصفحة⇓

Enough For: 5 people
Preparing Time: 15 minutes
Cooking Time: 5 minutes
Baking Time: 30 minutes
Ingredients:
The Rolls:
4 medium size eggplants
Olive oil
Salt
Black pepper (powder)
Filling:
3 medium size peeled potatoes
Olive oil
1 small onion cut into strips
1 green sweet pepper (cubed)
Salt
Black pepper (powder)
Pinch of thyme
Pinch of oregano
2 tbs tomato paste
1 tbsp red chilli paste
1 can of tuna
pinch of dill
Pinch of parsley
The Sauce:
170 g yogurt
2 tbsp sour cream or Turkish lebnah
2 cloves of garlic (minced)
1/2 a lemon (Use the juice only)
salt
black pepper
pinch of dill
Pinch of parsley
2 tbsp Zaatar
Directions:
– Slice the eggplant vertically, place them on a baking tray lined with foil.
– Drizzle some olive oil and season them with black pepper and salt. Both sides must be greased and seasoned.
– Bake them in the oven at 200 C for 30 minutes until soft and golden brown.
– Cook the potatoes in a simmering water till completely cooked through.
– Mash the potatoes in a large bowl and season with salt and pepper.
– In a hot pan, add a couple tablespoons of olive oil along with onion and green pepper.
– Let the onion and green pepper sauté for about 2 minutes on medium heat.
– When the veggies turn soft, add tomato and chili paste, tuna, oregano, thyme, salt, and pepper. Add a couple tablespoons of water and give it a good mix. Let it cook on medium heat for a minute on low heat.
– Transfer the tuna mixture to the mashed potatoes. Sprinkle some dill and parsley, mix it until well combined.
– In a large bowl, combine all the sauce ingredients together and refrigerate till needed.
– Take one eggplant slice, place 1 tbsp of the potato mixture at the end. Roll the eggplant inside out and place it on a serving plate. Repeat the process.
– Dress the rolls with the yogurt sauce.

Enjoy!