• 4 graffiti or white eggplants, large
  • 1 onion
  • 1-2 cloves of garlic
  • 500 gr. minced meat
  • salt and pepper
  • 2 tablespoons of chopped parsley
  • 2 tablespoons breadcrumbs
  • oil
  • 4 beef tomatoes
  • 1 stock cube
  • spicy grated cheese
  • parsley or basil

Author of this recipe



Amateur cook

Healthy, fresh and delicious go hand-in-hand and the eggplant is a perfect candidate for a wonderful, surprising salad!... Read more

Delicious baked main course using eggplants for 4 persons!


Cut the washed graffiti or white eggplants into long thin slices.

Grill the eggplant slices in a grill pan or under a hot grill golden brown. Chop the onion and garlic.

Flavour the minced meat with salt, pepper, onion, garlic, parsley and breadcrumbs.

Preheat the oven to 180 degrees.

Grease a baking dish with the oil.

Peel the tomatoes and puree them along with the stock cube and pour the tomato sauce into the bowl.

Make small rolls of minced meat (as many as there are eggplant slices) and lay the rolls on top of each of the eggplant slices.

Make rolls, hold them together with a toothpick and place them in the tomato sauce.

Sprinkle the grated cheese over the rolls to your own taste, place the dish in the middle of the preheated oven and bake the aubergines in 35-40 minutes.
Garnish with parsley or basil.

Delicious with spaghetti and a nice fresh garden salad.