Braġjoli tal-Brunġiel - Eggplant rolls

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is lower in fat, while smoked ham is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option, while white wine can be less expensive.

Prepare the filling by mixing garlic, parsley, bacon, cheese, egg, and breadcrumbs in a bowl until combined.

Lay the beef slices flat and place a spoonful of the filling at one end of each slice.

Roll the beef tightly around the filling and secure with toothpicks or kitchen twine.

Heat olive oil in a large pot over medium heat until shimmering.

Sear the beef rolls on all sides until browned, about 4-5 minutes per side.

Remove the rolls and set aside; add chopped onion, carrot, and celery to the pot.

Sauté the vegetables until softened, about 5-7 minutes.

Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Deglaze the pot with red wine, scraping up any browned bits from the bottom.

Return the beef rolls to the pot and add bay leaves, black pepper, salt, and enough water to cover the rolls.

Bring to a simmer, then cover and reduce heat to low.

Cook for 1.5 to 2 hours until the beef is tender and flavors meld.

Remove the rolls and let them rest for a few minutes before slicing.

Serve the braġjoli with the sauce poured over the top.

Cooking Techniques

Spice Level:

Allergens