Grilled eggplant rolls with beef
Beef provides complete protein and iron, while eggplant makes the dish juicier and more substantial without dough or grains. A little extra fat helps the filling stay tender over the fire. This appetizer works especially well for a keto picnic and for serving straight from the grill.
Slice the eggplant (500 g) lengthwise into thin strips, sprinkle it with half of the salt (3 g), and leave it for 10-15 minutes so it softens. Rinse the eggplant and gently squeeze out the extra moisture.
Finely chop the beef fat (50 g), onion (40 g), chili pepper (10 g), and cilantro (20 g). Mix the ground beef (200 g) with the beef fat (50 g), onion (40 g), chili pepper (10 g), cilantro (20 g), utskho suneli (2 g), and the remaining salt (3 g), then knead the filling well.
Place the filling onto the narrow end of each eggplant slice, roll them up tightly, and carefully thread the rolls onto skewers. Grill them for 12-15 minutes, turning from time to time, until the eggplant is tender and the meat is fully cooked.
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