Eggplant/Aubergine Rolls

Name: Eggplant/Aubergine Rolls
Cuisine: Iraqi
Ingredients: Garnish with chopped parsley.; Cut off the stem of a big eggplant. Peel it in a striped fashion. Slice it lengthwise into 8 pieces ¼in/6mm thick each. Soak and fry or broil/grill as described in Eggplant Boats above.; Lay each slice flat on a working surface, and spread with some of the filling given in Sheikh Mahshi recipe above, then roll it up around the filling. Arrange these rolls in an ovenproof glass or ceramic baking dish. Pour the prepared liquid given in the Sheikh Mahshi recipe all over the rolls. Then sprinkle them with 2 tablespoons Pecorino Romano cheese and 2 tablespoons breadcrumbs and bake as directed on opposite page.

Preparation info

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

This way of presenting eggplant is ideal for the more readily available big eggplants. The larger, the better.

Method

Cut off the stem of a big eggplant. Peel it in a striped fashion. Slice it lengthwise into 8 pieces ¼in/6mm thick each. Soak and fry or broil/grill as described in Eggplant Boats above.
Lay each slice flat on a working surface, and spread with some of the filling given in Sheikh Mahshi recipe ab