Eggplant rolls. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana. This is a great way to use those summer eggplants!
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This recipe for Greek grilled eggplant rolls stuffed with savory spinach and feta is a great vegetarian entree or side dish.
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You can cook Eggplant rolls using 15 ingredients and 9 steps. Here is how you cook it.
Ingredients of Eggplant rolls
- Prepare 5 of Eggplant thin slices.
- You need 1 tsp of Turmeric powder.
- You need to taste of Salt.
- You need 1/2 cup of refined oil.
- You need of For paneer filling.
- It's 1/2 cup of Scrambled paneer.
- You need 1 tbsp of Chopped onion.
- You need 1/2 tsp of Chopped garlic.
- It's 1 tbsp of Chopped coriander leaves.
- It's 1 tsp of Chopped green chilli.
- Prepare 1 tsp of Turmeric powder.
- Prepare 1/4 tsp of Garam masala powder.
- It's 1 tsp of Sugar.
- Prepare 1 tbsp of Refined oil.
- It's to taste of Salt.
Photo: Greg DuPree; Prop Styling: Kay E. Arrange eggplant in a single layer in the pan. Put in salt water and leave for. Vegetarians and meat-eaters alike will devour these comforting lasagna rolls.
Eggplant rolls instructions
- Mix salt and turmeric powder with eggplant slices..
- Heat oil in a pan..
- Add onions, garlic, chillies and fry for 30 seconds on a medium flame..
- Now add the rest of the masala and paneer..
- Saute for 2 minutes on a low flame..
- Place the paneer masala on eggplant slices..
- Now roll them up..
- Heat oil in a pan..
- Deep fry on a medium flame and serve hot..
Slice eggplant lengthways into even pieces about ¼ of inch thick: Eggplant Rolls Recipe. Eggplant Rollatini Recipe - eggplant roll-ups filled with ricotta, mozzarella and Parmesan mix covered with tomato sauce and topped with more cheese. Top the eggplant rolls with the remaining lemon juice, a swirl of extra-virgin olive oil and the reserved mint leaves, torn over the dish. Serve hot or at warm temperature. Roasted Eggplant Rolls. by: Emma Laperruque.