EGGPLANT ROLLS

Ingredients:

• 2 long eggplants [brinjal]
• 1 medium onion diced
• 1 tomato diced
• 1 tbsp chillisauce
• 2-3 tbsp of ginger-garlic paste
• 1 tbsp of vinegar
• 3/4 cup water
• salt to taste
• approx 24 toothpicks or cooking
• twine for tying
• Filling:
• 1 russet potato julienne 1/4 ” thick
• 2 carrots julienne about 1/4″ thick
• 1 bell pepper julienne 1/4″ each

Directions:

Wash the sliced eggplant apply ginger-

garlic paste, vinegar and salt and

keep aside for 10-15 minutes.

bake these slices for 5 min.

we can use cucumber slices also.

Take each sliced eggplant and layer it

with potato, carrots and bell pepper

strips. Roll the eggplant and tie it

together or use toothpick.

Once’s done, in a larger skillet heat

oil and add the onions, saute till

translucent. Next add the tomatoes,

saute till soften. Then add the

chilli sauce, vinegar and fry for

about 2 minutes. Add the water, salt

to taste and a pinch of sugar cover

and let the gravy simmer .

Put the rolls in the gravy and

Cook for 5 min.

Serve with steam rice.