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

  1. Preheat oven to 220-250°C. Roast the whole capsicum for ~25-30 minutes or until the skin is charred.

  2. Transfer the capsicum into a bowl/container and cover it with cling wrap; let it sit for 15 minutes.

  3. Peel off the skin of capsicum and cut it into sheet

  4. 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.

  5. Lay a sheet of eggplant, then put a sheet of capsicum on top, roll them up, and place them on a serving plate.

  6. 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 Tang, APD, BExNutrSci, MNutrDiet | Timeless Dietetics

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.

https://www.timelessdietetics.com.au/team
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