Rolls with shallots and fried eggplant

Place the halved eggplant on a large dish and sprinkle with salt. Cover and leave for half an hour so that the moisture pulls out.

Mix the spices and oregano together and sprinkle the meat around it. Rub it well and add salt and freshly ground pepper.

Roll up the meat and tie a few pieces of rolled rope around it. Put the cinnamon sticks in between.

Heat the butter in a frying pan and fry the rolls around. Add the shallots and fry for about 5 minutes.

Add a dash of water and let the meat turn over and over in about 15 minutes.

Wipe the salt and moisture from the aubergines and pat dry well with kitchen paper.

Heat a layer of oil in a high pan. Roll the aubergines through the flour and fry them in portions in the hot oil.

Drain on kitchen paper and keep warm in a moderately warm oven. Sprinkle them with salt and pepper and finely chopped parsley.

Cut the meat into thick slices and serve with the eggplant and the shallot cinnamon gravy.