Eggplant Roll Tapas
Recipe
Serves:
Time: minutes
Skill required:
Equipment:
Ingredient list
2 medium-large red capsicums
1tbsp olive oil
1 medium-large eggplant (thinly sliced)
salt & pepper
smoked paprika (optional)
parsley (finely chopped; optional)
1/4 lemon (optional)
Methods
Preheat oven to 220-250°C. Roast the whole capsicum for ~25-30 minutes or until the skin is charred.
Transfer the capsicum into a bowl/container and cover it with cling wrap; let it sit for 15 minutes.
Peel off the skin of capsicum and cut it into sheet
On a griddle pan (or regular frying pan), lightly brush some oil on medium heat, lightly season with salt and pepper, and grill the eggplant for 2-3 minutes on each side or until they soften and cook.
Lay a sheet of eggplant, then put a sheet of capsicum on top, roll them up, and place them on a serving plate.
Garnish with extra virgin olive oil, smoked paprika, chopped parsley, and lemon wedge.
Dietitian’s Tips
Fillings: other fillings options can be:
1) sundried tomatoes + basil + cottage cheese;
2) spinach + ricotta;
3) pesto + walnut;
4) couscous salad and many others
Storage: The eggplant rolls can be stored in airtight containers in the fridge for up to 3 days. Use a paper towel to soak up the extra moisture in the eggplant and roasted capsicum may help extend the storage time.
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Malcolm is an Accredited Practising Dietitian, Provisional Sports Dietitian, trained eating disorder dietitian and founder of Timeless Dietetics. He is passionate about promoting a flexible style eating that balances health, goals and life enjoyment.