Kabāb Eslīm – Persian Stuffed Eggplant Rolls
"Elevate your dinner table with these elegantly wrapped beef bundles, where succulent meat meets the silky richness of perfectly fried Persian eggplant."
Instructions
Melt the margarine in a pot over medium heat. Add the beef cubes and sear lightly until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, sauté the chopped onion until soft, translucent, and lightly golden.
Add the tomato paste, salt, black pepper, and turmeric. Stir well and cook for 2–3 minutes until fragrant and slightly thickened.
Return the beef to the pot and pour in the water. Cover and simmer over low heat until the meat is tender and a light tomato sauce forms. Adjust seasoning if needed.
Meanwhile, peel the eggplants in alternating stripes and slice them lengthwise into 3–4 long pieces. Soak in salted water for 15 minutes to reduce bitterness, then rinse and pat dry.
Heat the frying oil and fry the eggplant slices until golden on both sides. Drain on paper towels to remove excess oil.
Lay two eggplant slices in a cross shape. Place 2–3 pieces of cooked beef in the center, then fold the eggplant slices over the meat to form a neat bundle.
Top each bundle with a slice of tomato and a piece of green pepper. Secure with a toothpick.
Arrange the stuffed eggplant rolls in an oven-safe dish and spoon the remaining meat sauce evenly over them.
Bake in a preheated oven at 160°C (320°F) for 15 minutes, allowing the flavors to meld. Serve warm.