Kabāb Eslīm (کباب اسلیم) — Persian Stuffed Eggplant Rolls

• 900 gEggplants (large, firm) (about 2 large; cut lengthwise into 8–10 mm slices)
• 18 gSalt (divided (for eggplant sweating, filling, and sauce))
• 120 mlFrying oil (neutral oil such as sunflower or canola, for pan-frying eggplant)
• 450 gBeef (stew meat, 2–3 cm cubes) (well-trimmed; chuck or shoulder works well)
• 200 gOnion (1 large; finely grated or very finely minced)
• 2 tspTurmeric (for earthy color and aroma)
• 1 tspBlack pepper (freshly ground)
• 45 gMargarine (divided; for sautéing and finishing the sauce)
• 30 gTomato paste (about 2 tbsp; sauté to remove raw taste)
• 500 gTomatoes (grated on a box grater or finely crushed)
• 360 mlWater (plus 30–60 ml as needed during simmering)
• 200 gGreen peppers (long mild green peppers; grilled or blistered, then peeled if desired)

Instructions

1. 1

   Prepare the eggplant slices: cut eggplants lengthwise into 8–10 mm planks. Lay on a tray and sprinkle 10 g of the salt evenly over both sides. Rest 30 minutes to draw out moisture and reduce bitterness. Rinse quickly, then pat very dry with towels so they fry evenly and absorb less oil.

2. 2

   Pan-fry the eggplant wraps: heat 120 ml frying oil in a wide skillet over medium-high heat (about 180°C surface temperature). Fry slices in batches 2–3 minutes per side until golden and flexible, not brittle. Transfer to a rack or paper towels. Keep the oil level consistent; add 1–2 tbsp water to cool if smoking.

3. 3

   Season the beef filling: in a bowl, combine beef cubes with grated onion, turmeric, black pepper, and 4 g of the salt. Mix thoroughly for 1 minute so the onion coats the meat. Rest 10 minutes at room temperature while you start the sauce; this brief rest helps flavor the beef without needing a long marinade.

4. 4

   Build the tomato base: in a pot or deep sauté pan, melt 30 g margarine over medium heat. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly and smells sweet. Add grated tomatoes, 240 ml water, and the remaining 4 g salt. Simmer 10 minutes, uncovered, to concentrate and smooth the sauce.

5. 5

   Form the rolls: place one fried eggplant slice on a board. Set 2–3 pieces of seasoned beef (about 45–55 g total) near one end and roll snugly so the seam sits underneath. Repeat with remaining slices. If a slice is short, overlap two pieces by 2 cm to create a longer ribbon and roll tightly.

6. 6

   Simmer gently: arrange eggplant rolls seam-side down in a single layer in the sauce. Add the remaining 120 ml water around the edges (do not pour directly over rolls). Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook 55–60 minutes, turning the pot once halfway for even heat.

7. 7

   Finish with grilled peppers and butteriness: nestle grilled green peppers between the rolls during the last 10 minutes so they warm and perfume the sauce. If the sauce looks thin, uncover for 5–8 minutes to reduce. Turn off heat and stir in the remaining 15 g margarine to gloss the sauce without breaking it.

8. 8

   Rest and serve: rest the pot, covered, 10 minutes so the rolls set and the sauce thickens slightly. Transfer rolls carefully with a spoon to a platter, spoon sauce over the top, and arrange grilled peppers alongside. Serve hot as a centerpiece, ensuring each portion gets sauce and at least one pepper.