Eggplant Rolls

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Top Rated Recipe

Chef Vicky Ratnani

Last Updated: Jan 02, 2024

5/5

(1 votes)

Eggplant Rolls

About Eggplant Rolls

Table of Contents

Grilled eggplant slices stuffed with vegetables and dried fruits, rolled and served

  • Long brinjals 2
  • Extra virgin olive oil 2 tbsps
  • Medium onion, chopped 1
  • Garlic cloves, chopped 4 to 5
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  • To make the filling, heat 1 tbsp extra virgin olive oil in a non-stick pan. Add onion, garlic, yellow and red capsicums and toss well.
  • Add mixed coloured zucchini, salt and crushed peppercorns and mix well. Finely chop green chilli and parsley and add to the pan, mix and saute for 2 minutes.
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Ingredients

  • Long brinjals 2
  • Extra virgin olive oil 2 tbsps
  • Medium onion, chopped 1
  • Garlic cloves, chopped 4 to 5
  • Small yellow capsicum, chopped 1
  • Small red capsicum, chopped 1
  • Mixed zucchinis, chopped 1 cup
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Green chillli 1
  • Fresh parsley sprigs 2 o 3
  • Cherry tomatoes 5 to 6
  • Fresh basil leaves 2 to 3 + for garnishing
  • Fresh rosemary 2 sprig
  • Walnut kernals 8 to 10
  • Almonds 8 to 10
  • Pecan nuts 8 to 10
  • Pinenuts 12 o 15
  • Parmesan cheese 10 gms
  • Micro greens for garnishing

How to Make Eggplant Rolls (Stepwise Photos)

Method

  1. To make the filling, heat 1 tbsp extra virgin olive oil in a non-stick pan. Add onion, garlic, yellow and red capsicums and toss well.
  2. Add mixed coloured zucchini, salt and crushed peppercorns and mix well. Finely chop green chilli and parsley and add to the pan, mix and saute for 2 minutes.
  3. Halve cherry tomatoes and add. Tear 2-3 basil leaves and add along with fresh rosemary and toss. Remove from heat and cool.
  4. Heat a non-stick grill pan.
  5. Use a mandoline slicer to slice the eggplant thinly. Sprinkle salt and crushed peppercorns and place the slices in a hot grill pan. Grill for 1-2 minutes or till grill marks appear on both sides.
  6. Put walnuts, almonds, pecan nuts, pinenuts and parmesan cheese in a mixer jar and grind to a coarse powder.
  7. Add 2-3 tablespoons ground powder and remaining extra virgin olive oil to the vegetables in the pan. Mix well.
  8. Transfer the grilled eggplant slices on a worktop. Place a portion of the filling on one side and roll each slice into a pinwheel.
  9. Place some of the remaining filling on a serving platter and arrange the eggplant rolls on top. Garnish with basil leaves, micro greens and parmesan cheese shavings and serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Comments

Recipe Rating:

Rekha Patil

I have always been an explorer &amp; a lover for flavour &amp; taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my drea

Key Details:

Prep:20 minutes

Cook time: 15 minutes

Difficulty Level: Moderate

Course: Main Course

Cuisine: Fusion

Key Ingredients:

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