Eggplant (Aubergine) Roll-Ups

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 3-4

ingredients

• 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

1. 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.
2. Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
3. 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.
4. 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.
5. 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.
6. 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.

Reviews

[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!

 

[Wish I Could Cook]

I wish I could give 500 stars! This was fantastic. It's going straight into my "good enough for company" cookbook. It's really really good. I wouldn't change a thing. The filling is fabulous and with the leftovers I might stuff some cherry tomatoes. Or perhaps make a quiche. YUM!

 

[VegeMight]

After I saw the photo for these, I knew I had to make them. I served them as a part of a 'flavours of the world' platter. The only problem I had, was I wished I had've made a heap more!

 

[Fairy Nuff]

Mrs B I really love this recipe...these rolls were delicious!! The filling is just so light and goes really well with the smokey flavour of the eggplant. These would be great as part of an appetizer platter or part of a Lebanese meal. Thanks so much for the recipe!!

 

[Sharon123]

This made a nice side to grilled steak and salmon. I enjoyed the grilled flavor! I halved the recipe and actually enjoyed these at room temperature rather than hot. Thanks!