Rolls of eggplant Pan Quick + Photos

Rolls of eggplant Pan Quick + Photos
Ingredients:

3-4 large eggplants, long or
3 eggplants trays of sliced ​​Fair or raw Supermarket, crossed by very thin length.
Soak in a bowl of salted water, for 30 to 60 'minutes, dry well.
Soak with water and salt is (Optional)
Tomato sauce:
1 can sauce prepared with 3 cans of cold water. or
1 liter of homemade tomato sauce
1 liter of cold water to cover the rolls
1 large onion finely chopped
1 whole medium carrot, remove after
3 branches of celery with leaves, remove before serving
1 tablespoon oil
Mode Prepare the sauce:
Place in a large pot (wide) with oil and fry the onion until transparent, add the sauce and simmer until reduced by half.
Filling:
500 g. of beef (duckling) ground
1 large onion, chopped
1 cup finely chopped parsley to the stem
1 egg
1 teaspoon (tsp) baking powder powder
1 tablespoon (soup) of weak pepper sauce, or
One (1) pinch of pepper.
1 pinch of nutmeg (optional
1 roll wet and squeezed stale
Thread enough flour to make the point of rolling or wheat flour.
Mode Prepare the filling:
In a bowl put ground beef and add all other ingredients.
If you wheat flour is required the use of baking powder.
Mix all ingredients well. Leave in the fridge for 20 'minutes.
Make a very small roll of meat with a spoon (soup) or a little more.
Place on a cutting board one or more slices of raw eggplants if it is too thin, put two or three together in the center roll the meat, wrap the eggplant, hold with one or two sticks to stand firm.
Put the already cooked sauce in bottom of pan, and over the rolls of eggplant, one stuck on the other.
Cover with cold water, enough to cover the eggplants.
Put on the fire, so it boils up, down fire to cook slowly.
Take care not to dry the sauce, drying go adding more hot water as necessary, gradually and slowly.
Halfway through cooking turn the eggplant rolls with care not to break, use the noodle holder, which is firmly
Serve the eggplant rolls with long noodles, garlic and oil.
Lettuce salad, mango into cubes, cherry tomatoes, grated carrots in thick drain.

II - Option:
A refractory put the sauce and cover the eggplant rolls with remaining sauce.
Pre heated oven 180 ° C for 25 'to 35 minutes.
Before Serving remove Palios