Eggplant Rolls

Jenny Smith
Jenny Smith

Prep: 30min

Cook: 30min

Total: 1hour

Yield: 4 servings

Dish: New Zealand Original

Cuisine: New Zealand

Ingredients

1 eggplant 1 tbsp of oil
  • 2 tbsp of crushed garlic (or 1 clove of fresh garlic)
  • 1 can of tomatoes
  • 1-2 tbsp of tomato paste
  • 1/2 glass of red wine
  • A pinch of cinnamon
  • 1/2 tsp salt
  • A pinch of chilli powder
  • Grated cheese
For filling
  • 2 tbsp of cream cheese
  • Black olives

Method

  1. Slice eggplant into thin 0.5cm slices. Coat in a little oil and sprinkle over the salt.
  2. Grill each side for 2 minutes, until soft and slightly brown
  3. Meanwhile prepare tomato sauce, Heat oil in a heavy bottom pan and add garlic, fry for 30 sec until browned. Add tinned tomatoes and reduce for 15 minutes stirring as needed, When tomatoes have become a thick sauce add tomato paste, red wine, cinnamon, salt and chilli powder. Taste and adjust to your taste.
  4. Mix cream cheese and black olives. Add 1/2 tsp to each eggplant slice and roll.
  5. Lay rolls in a casserole dish, add tomato sauce and sprinkle over the grated cheese
  6. Bake for 15-20 minutes at 180c until hot through and cheese has melted
  7. (While baking fry steak and steam broccoli or any other favourite greens).
  8. Serve
   

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Keywords: Eggplant Rolls, Eggplant