Estonia 
Aubergines, known as eggplants in many countries, are the featured vegetable in this casserole dish. Wrapped around a creamy, minced meat and cottage cheese filling, the sliced aubergines are baked to a moist tenderness and then smothered in an herbed tomato sauce.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 aubergines, cut lengthwise into ½ inch (13 mm) slices
- 1 Tbsp olive oil
- 9 oz (260 g) minced beef
- 9 oz (260 g) cottage cheese
- 2 eggs
- Oregano to taste, chopped
- 1 tsp (5 g) salt
- ½ tsp (2.5 ml) black pepper
Tomato Sauce:
Directions
- Preheat the oven to 400ºF (204ºC).
- Onto a greased baking sheet or one covered with wax paper, place the aubergine slices.
- Bake them in the oven for 20 minutes.
- In a frying pan set over medium high heat, heat oil and fry the minced meat.
- After allowing meat to cool slightly, add the cottage cheese, eggs and seasoning to the mixture.
- Spoon this filling on the aubergine slices and roll them up to form cylinders.
- Tomato sauce:
In a large saucepan set over medium heat, heat oil. - Add the chopped onion and crushed garlic cloves and cook for 3–4 minutes, then add the tomatoes and seasonings.
- Bring mixture to a boil, then reduce heat and simmer for 10–15 minutes.
- Using a new baking dish, cover the bottom with half of the tomato sauce.
- Add the aubergine rolls and cover them with the rest of the tomato sauce.
- Serve the completed dish warm, topped with fresh basil as a garnish.
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