Recipe by Mrs B
These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.
Top Review by fkfishman1
Wonderful! It's hard to find a gluten-free, lactose-free, vegetarian recipe that actually tastes delicious and this one does. I skipped the pre-salting of the eggplant, as I think most eggplant grown today is not as bitter as it was in the past. I grilled the slices on a contact grill for about six minutes and they came out nicely marked and very soft. As for the filling, I kept taking "tastes' to the point where I had to put the bowl in the fridge to make sure there was enough for the roll-ups. But one question - what do we do with the lemon juice? I have a tiny kitchen so I tend to measure out all the ingredients and then clean and put away the containers and the measuring tools. When I finished making the roll-ups, there was a lone saucer with 2 T of lemon juice perched by the edge of the stove. Lacking other instructions, I sprinkled some of it over the eggplant. That worked nicely, in the end.. The dish got rave reviews. Many thanks!
- 1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too)
- 1 (14 ounce) can chickpeas, drained
- 6 tablespoons tahini
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 small bell pepper, chopped (red or yellow)
- 2 medium tomatoes, chopped (chose nice firm and ripe fruits)
- 1 tablespoon chopped of fresh mint
- 2 tablespoons lemon juice
- salt and pepper
Directions See How It's Made
- Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
- Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
- Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
- Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
- Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
- When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.