Eggplant Rolls

About Eggplant Rolls

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

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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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps