Eggplant Rolls

Eggplant Rolls

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Grilled eggplant slices stuffed with vegetables and dried fruits, rolled and served


  • Long brinjals 2
  • Extra virgin olive oil 2 tbsps
  • Medium onion, chopped 1
  • Garlic cloves, chopped 4 to 5
  • Small yellow capsicum, chopped 1
  • Small red capsicum, chopped 1
  • Mixed zucchinis, chopped 1 cup
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Green chillli 1
  • Fresh parsley sprigs 2 o 3
  • Cherry tomatoes 5 to 6
  • Fresh basil leaves 2 to 3 + for garnishing
  • Fresh rosemary 2 sprig
  • Walnut kernals 8 to 10
  • Almonds 8 to 10
  • Pecan nuts 8 to 10
  • Pinenuts 12 o 15
  • Parmesan cheese 10 gms
  • Micro greens for garnishing


  • To make the filling, heat 1 tbsp extra virgin olive oil in a non-stick pan. Add onion, garlic, yellow and red capsicums and toss well.
  • Add mixed coloured zucchini, salt and crushed peppercorns and mix well. Finely chop green chilli and parsley and add to the pan, mix and saute for 2 minutes.
  • Halve cherry tomatoes and add. Tear 2-3 basil leaves and add along with fresh rosemary and toss. Remove from heat and cool.
  • Heat a non-stick grill pan.
  • Use a mandoline slicer to slice the eggplant thinly. Sprinkle salt and crushed peppercorns and place the slices in a hot grill pan. Grill for 1-2 minutes or till grill marks appear on both sides.
  • Put walnuts, almonds, pecan nuts, pinenuts and parmesan cheese in a mixer jar and grind to a coarse powder.
  • Add 2-3 tablespoons ground powder and remaining extra virgin olive oil to the vegetables in the pan. Mix well.
  • Transfer the grilled eggplant slices on a worktop. Place a portion of the filling on one side and roll each slice into a pinwheel.
  • Place some of the remaining filling on a serving platter and arrange the eggplant rolls on top. Garnish with basil leaves, micro greens and parmesan cheese shavings and serve immediately.