Egg Plant Rolls
Egg Plant Rolls
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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
How to Make Egg Plant Rolls
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 of olive oil.
Add the onion. Saute 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 of 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 workboard.
On each slice, put 1 tablespoon of the onion mixture, 1 egg wedge, and 1 tablespoon of tomato puree 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.
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