Cuisine: Continental
Time Required: 30 Minutes
Ingredients:
1tbsp Olive Oil
2tbsp Bread Crumbs
For grilling Eggplant:
1 Big Eggplant / Aubergine / Brinjal
Few Majoram leaves
1tbsp Olive Oil
Salt and Pepper to taste
For grilling Pumpkin:
1 big piece of Pumpkin
2 Garlic pods, chopped
1 sprig Thyme (fresh or dried)
Salt and Pepper to taste
For the filling:
1tbsp Olive Oil
2 Garlic pods, chopped
4 – 5 Colacassia / Arbi
3 – 4 Spring Onions
½ tsp Ginger paste
1 tsp Mustard Paste
1tbsp of mixed dry or fresh herbs like Thyme leaves, Rosemary, Oregano, Marjoram
2½ tbsp Processed Cheese or Cheddar
2½ tbsp Mozzarella Cheese
1tsp Chili Powder
Salt and Black Pepper to taste
Method:
Boil Colacassia / Arbi and peel them and keep aside.
To grill Eggplant:
Slice the Eggplant lengthwise. Immerse the pieces in salt water for 10 minutes.
Remove the pieces and pat dry them on a kitchen towel. Season the slices with Salt, Black Pepper, Marjoram, and spray Olive oil over them. Grill the Eggplant slices.
Remove the grilled slices on a tray.
To grill Pumpkin:
Add Salt, Pepper, 2 pods chopped Garlic and Thyme on the Pumpkin piece and roast it in the oven until soft.
Chop the Pumpkin piece and remove to a mixing bowl.
To make the filling:
In a pan, add Olive Oil, Garlic, Spring Onions, and Ginger and sauté.
Add Pumpkin and Colacassia, Chili powder, mixed herbs, and Mustard paste. Add Salt and black Pepper. Remove to a bowl and cool.
Add Cheddar and Mozzarella Cheese. Mix well.
To make the Eggplant roll:
On each of the grilled Eggplant slices, add a tablespoon of the filling and roll them.
Spray Olive oil on a baking dish, and some herbs. Arrange the Eggplant rolls on the baking dish. Sprinkle Bread Crumbs and add Olive Oil on the Eggplant rolls.
Bake the rolls for 10 minutes at 200 degrees.
