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Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours, 40 Minutes
Diets
Looking for that festive, elegant dish to add to your Simchat Torah menu? Save the stuffed cabbage for next year, because Yussi’s making a shuk-inspired rolled eggplant that is a guaranteed show stopper
For more great cooking, watch Baruch Hashem It’s Shabbos!
2 pounds ground beef
2 to 3 eggplants, sliced lengthwise
1 small onion, finely grated
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1 red bell pepper, finely chopped
1 jalapeño pepper, finely chopped (seeds removed for less heat)
2 teaspoons ground cumin, such as Pereg
2 teaspoons ground coriander, such as Pereg
2 tablespoons Haddar Brown Sugar
1 teaspoon Pereg Smoked Paprika
1 teaspoon Pereg Ground Sumac
1 teaspoon Gefen Salt
1/2 teaspoon Gefen Black Pepper
1 bottle Tuscanini Classic Marinara Sauce
1/2 cup water
In a food processor, pulse the onion, garlic, red pepper, jalapeño, cilantro, and parsley until finely chopped.
In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, chopped cilantro, cumin, coriander, smoked paprika, chopped red bell pepper, chopped jalapeño, ground sumac, salt, and black pepper. Mix until all the ingredients are evenly incorporated.
Using a mandolin or a sharp knife, slice the eggplants lengthwise into thin slices.
Lay a slice of eggplant flat on a clean surface. Spoon a portion of the ground beef mixture onto the eggplant slice, pressing it down evenly.
Carefully roll it up and secure with a toothpick. Repeat with the remaining eggplant slices and beef mixture.
Preheat your oven to 300 degrees Fahrenheit.
Place the rolled eggplant in a large baking pan, seam side down. Once the rolls are tightly packed in the pan, you can remove the toothpicks.
In a separate bowl, mix the Tuscanini Traditional Marinara sauce with half a cup of water, then pour it evenly over the eggplant rolls.
Cover the pan with foil and bake in the preheated oven for two hours, allowing the flavors to meld and the eggplant to become tender.
Garnish with fresh parsley and enjoy with a glass of Baron Herzog Merlot.
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