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Egg Plant Rolls
By : Rehana KhambatyCategory : Cutlets, patties, rolls and tikkis, Eggplant-brinjal
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a skillet, bring the oil to frying temperature.
- Lightly fry the eggplant until golden on both sides. Set it aside.
- In a small skillet, fry half of the bread crumbs with 1 tablespoon of the olive oil, until golden.
- In a skillet over medium heat, pour 3 tablespoons olive oil.
- Add the onion. Saut� until the onion is soft and translucent.
- Stir in the fried bread crumbs. Turn heat off and cool to lukewarm.
- When the onion is cold, combine the grated cheese, oregano, salt and pepper.
- Preheat oven to 370 F (190 C).
- Spread over the bottom of an oven pan 1 tablespoon olive oil and a small quantity of the bread crumbs.
- This will prevent the eggplant rolls from sticking to the pan.
- Place the eggplant slices on a work board.
- On each slice, put 1 tablespoon of the onion mixture, 1 egg wedge, and 1 tablespoon of tomato pur�e and roll them.
- Place the eggplant rolls in the oven pan, side by side in rows.
- Spread the remaining tomatoes and bread crumbs on the rolls.
- Bake for about 20 minutes. Serve warm.
Ingredients:
5 - long eggplants, cut lengthwise in 4 slices each
225 g - tomatoes, pureed in a blender
115 g - bread crumbs
85 g - cheese, freshly grated
2 - hard boiled eggs, wedged
5 tbsp - olive oil
1 - medium white onion, finely diced
1 tsp - fresh oregano leaves, finely chopped
salt and pepper
frying oil
5 - long eggplants, cut lengthwise in 4 slices each
225 g - tomatoes, pureed in a blender
115 g - bread crumbs
85 g - cheese, freshly grated
2 - hard boiled eggs, wedged
5 tbsp - olive oil
1 - medium white onion, finely diced
1 tsp - fresh oregano leaves, finely chopped
salt and pepper
frying oil
RECIPES BY REHANA KHAMBATY
