As promised in my last post, here is the recipe for the Eggplant Rolls which I made recently.
I have not included quantities as it depends on how many you want to make and personal taste.
EGGPLANT ROLLS
Ingredients
1 large eggplant
Ricotta cheese or drained plain yoghurt
Leafy greens, finely chopped – silverbeet, spinach, kale or similar
Seasoning of choice – salt, pepper, mixed herbs, smoky paprika
Can of tomatoes, diced
Flaxseed meal
Almond meal
Cheddar cheese, grated
Method
Thinly slice the eggplant. Lightly cook the slices in a pan or in airfryer.
Combine the ricotta, greens and seasoning.
Spread mixture onto eggplant slices.
Roll up eggplant and place in an ovenproof dish.
Top with tomatoes.
Combine almond meal, flaxseed meal and grated cheese. Sprinkle on top of the dish and then cook until thoroughly heated and crispy.
IMPORTANT NOTES:
If you look carefully at the photos you will note that I neglected to follow my own instructions and did not pre-cook the eggplant slices. The meal was still quite edible but it is definitely much better if they are pre-cooked.
For the final cooking I generally cook until hot in the microwave then finish off in the airfryer. You could also bake these in the oven.
The almond/flaxseed meal topping is so that this dish is gluten-free. If that is not an issue you may simply choose to use breadcrumbs.
I served this meal with steamed rice, carrots and peas.
organised castle 