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.