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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