Crispy Eggplant Roll with Sofrito Beef, White Cheese and Warm Spicy Guava Sauce

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the eggplant slices on trays or a large surface, sprinkle both sides with 5 g of the salt, and let them rest for 15 minutes to release moisture. Then pat them very dry with paper towels.

2. 2

   Brush the eggplant slices with 2 tablespoons (30 ml) of the olive oil. Roast them on sheet pans for 15 minutes at 400°F / 200°C, turning halfway through, until flexible and lightly golden. Set aside.

3. 3

   While the eggplant roasts, heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic, and cook for 4 minutes until softened.

4. 4

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains.

5. 5

   Stir in the sofrito, dried oregano, ground cumin, black pepper, and the remaining 5 g salt. Cook for 2 minutes so the spices become fragrant.

6. 6

   Add the tomato sauce, green olives, and apple cider vinegar. Cook for 5 to 7 minutes over medium-low heat until the filling is thick and juicy, not watery. Remove from the heat and let it cool for 5 minutes.

7. 7

   In a bowl, mix the white cheese with the breadcrumbs and the beaten egg until well combined. This mixture helps bind the filling inside the roll.

8. 8

   Lower the oven temperature to 375°F / 190°C. Lightly grease a baking dish. Create a rectangular base by overlapping the roasted eggplant slices like one continuous sheet.

9. 9

   Spread the white cheese mixture over the eggplant, leaving a 2 cm border all around. Evenly spread the sofrito beef mixture on top.

10. 10

    Using paper or a wide spatula for support, carefully roll up the eggplant to form one large roll. Place it seam-side down in the baking dish.

11. 11

    Bake the eggplant roll for 20 minutes at 375°F / 190°C until firm, heated through, and lightly golden on top.

12. 12

    While it bakes, make the sauce: place the guava paste, water, and hot chili or hot sauce in a small saucepan over low heat. Cook for 4 to 5 minutes, stirring, until the guava melts into a warm glossy sauce.

13. 13

    Let the roll rest for 10 minutes after removing it from the oven. Spoon some of the warm spicy guava sauce over the top, sprinkle with fresh cilantro, and serve the remaining sauce on the side.