Eggplant Rolls
Prep time
Cook time
Total time
Author: Mihaela Lica Butler
Recipe type: Main
Cuisine: vegan
Serves: 4
Ingredients
- 2 eggplants
- 4-5 garlic cloves (unpeeled)
- 2 garlic cloves (peeled and crushed in the garlic press)
- 2 teaspoon fresh lemon juice
- 2 tablespoons CretaVita olive oil
- 1 spring onion, finely chopped
- 2 bell peppers
Instructions
- Slice two eggplants, lengthwise, very thin, and season them with salt and cayenne pepper. Prepare a mix of lemon juice (1 teaspoon) and some olive oil in a glass, and drizzle over the slices.
- On parchment paper, lay down the eggplant slices, then add a few garlic cloves (unpeeled) for flavor. Sprinkle some spring onion (chopped) on top. Bake in preheated oven, at 180°C, for 35 minutes.
- Slice a couple of bell peppers (red and green) into strips. In a non-stick frying pan, spray a bit of olive oil, and stir fry with crushed garlic and a teaspoon of lemon juice, for about 10 minutes. Set aside to rest.
- When the eggplant is cooked, let rest for a couple of minutes, then spoon some fried paprika into each strip, and roll. Serve with sides of your choice. In the picture: rosemary carrots and rapunzel (Valerianella locusta).
