Name: Eggplant Roulade with marinara sauce recipe by Payal Gupta at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium eggplants cut lengthwise into 10 (1/4 inch thick) slices; 1 1/2 cups quick marinara sauce; 1 tblspn garlic minced; 1 onion chopped; 1 tsp chopped chili; 2 cups julienne vegetables (carrot, bell peppers green beans & zucchini); 1 cup shredded mozzarella cheese; 1 tblspn olive oil; pinch black pepper powder & salt to taste.

Ingredients Serving: 4

2 medium eggplants cut lengthwise into 10 (1/4 inch thick) slices
1 1/2 cups quick marinara sauce
1 tblspn garlic minced
1 onion chopped
1 tsp chopped chili
2 cups julienne vegetables (carrot, bell peppers green beans & zucchini)
1 cup shredded mozzarella cheese
1 tblspn olive oil
pinch black pepper powder & salt to taste.

Instructions

Cut the 2 ends of the eggplants.
Cut the eggplants lengthwise into 1/4 inch thick slices until you have a total of 10 slices about the same size.
Sprinkle the eggplant with salt to help remove excess moisture and bitterness.
Set aside for about 10 to 15 minutes.
. On griller (you can use hot plate or pan)
grill the slices until eggplant is tender and pliable but NOT fully cooked
for about 3 to 4 mins
heat olive oil, sauté garlic & onion with mix vegetables for about 4-5 mins
Add half cup cheese, then season with salt and pepper (vegetables should be crunchy)
Spread 1/4 cup marinara sauce on the bottom of a 13 x 9 inch baking dish. Take a vegetable mixture evenly and spoon onto one end of each eggplant slice, spreading to cover
Starting at the short end, roll up slices and arrange them in baking dish.
Take a vegetable mixture evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them in baking dish. Top up with remaining marinara sauce and mozzarella cheese (you can cover with foil).
Bake on 180 degree C for about 15-20 minutes. Remove from oven and let it cool for 5 minutes. Garnish with chopped parsley or coriander.

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