Author Topic: Aubergine rolls  (Read 1840 times)

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Offline hubblebubble

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  • Location: Turkey
Aubergine rolls
« on: June 18, 2011, 19:20:43 PM »
my daughter sent me this recipe recently as sjhe is on a lo - carb diet.
It is lovely hot and even better cold! Having to be different I made it as a roulade and sliced it after cooking.

200gms very thinly sliced eggplant (lengthways)
Olive oil
Salt
200gms grated haloumi
1t dried mint (i used fresh)
1 medium heat red chilli, deseeded and finely sliced
1t freshly ground black pepper
3T tomato paste or if u like pepper paste
200g diced tomatoes
1 finely sliced clove of garlic
Salt and pepper
Method
Preheat the oven to 170C.
Brush the egplant with olive oil and lightly salt.
Cook in a hot pan, turning, until lightly golden and soft. Remove and lay out on a board.
Mix the grated haloumi, mint, chilli and freshly ground black pepper.
Spread the surface of the eggplant slices with a layer of tomato paste.
Divide the haloumi mix across the eggplant slices, laying it on the wide end.
Carefully and neatly roll up the eggplant slices from the wide end up to the narrow end.
Place rolls in an oven dish and bake 15-20 minutes until the haloumi mix is heated. Cover with foil if egplant starts to brown any further.
While baking make a very simple sauce by combining the tomatoes and garlic, simmer for 10 minutes then puree with a stick blender. Season.



Offline Old Daffodil

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Aubergine rolls
« Reply #1 on: June 18, 2011, 21:19:28 PM »
That looks good to me! :)I will try it this week.




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