Eggplant Rolls

written by Sneha Modi 14th May 2019

Eggplant is widely used in Iraqi cuisine, for instance, some popular dishes include Khoresh Bathenjan, Borani Bathenjan & Kashke Bathenjan. Iraqi food is strongly influenced by its neighbouring countries Turkey and Iran. Like the Turks, Iraqis like to stuff vegetables and eat a lot of lamb, rice, and yoghurt. This dish is known as Malfuf bathenjan or Kufta bil bathenjan. Bathenjan means the eggplant & Malfuf means the rolls.

Photography by Kaniz Sheikh


For the kebab rolls:
  • 2 large eggplants
  • 150 gms minced lamb meat
  • 1 finely chopped onion
  • 1/2 cup finely chopped celery leaves
  • 1 tsp curry powder
  • 1 tsp seven spice powder
  • Salt to taste
For the tomato sauce:
  • 1/2 cup ready tomato paste
  • 2 & half cups of water
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • Salt & pepper to taste



  1. Remove the head of eggplant & partially peel off. Cut vertically to 1 cm long slices.
  2. Put them in salt water for half an hour.
  3. Pat it dry on kitchen towel and shallow fry each slice. Make sure they don’t get crispy.
  4. Take the minced meat in a bowl & add all the kebab ingredients to it. Mix everything well & make small oval shaped kebabs & roll in an eggplant slice.
  5. Place each roll carefully in a cooking pot next to each other. Make sure you put the end of the rolls downwards in the pot so they don’t open up while cooking.
  6. Take a bowl & mix all the ingredients together of the sauce & pour it over the eggplant rolls. Cook it for 45 mins or till the sauce gets half of its consistency.
  7. Garnish it with the parsley & serve hot with rice.

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