Recipe: Eggplant Rolls with Ground Beef

1 Wash the eggplants and cut them into slices approximately 1/2 cm thick, all the same length.

2 In a saucepan, bring lightly salted water to heat, add the lemon juice and blanch the slices for about 1 minute.

3 Let dry on paper towels.

4 Cut the remaining eggplant ends into small dice.

5 Preheat the oven to 180°C (355°F).

6 In a saucepan, heat 2 tablespoons of oil and cook the ground beef while breaking it up.

7 Finely chop the onions and let them soften slightly.

8 Cut the tomatoes into small dice and briefly brown them. Add to the same saucepan the small eggplant dice, season with salt and pepper, add the cinnamon and finely chopped parsley. Mix everything with the ground beef.

9 On each eggplant slice, place about 1 tablespoon of the meat and vegetable mixture, roll up and close with a skewer. Form 8 to 12 rolls this way.

10 After removing the seeds, cut the peppers into small cubes and sprinkle over the eggplant rolls.

11 In a greased ovenproof dish, arrange the eggplant rolls, moisten with the broth and bake for approximately 30 minutes.

12 Serve very hot, with a little fleur de sel.