Follow these steps for perfect results
Eggplant
sliced lengthwise
Carrots
julienned
Basil Pesto
homemade or store-bought
Parmesan cheese
grated
Parsley leaves
chopped
Olive Oil
extra virgin
Salt
to taste
Pepper
freshly ground black pepper
Tzatziki
to serve
Slice the eggplant lengthwise into 1/4-inch thick slices.
Sprinkle eggplant slices with salt and drizzle with olive oil.
Toss eggplant slices to coat evenly.
Preheat oven to 180°C (350°F) or a skillet to medium heat.
Roast eggplant in the oven for 15-20 minutes, turning halfway, or until soft and pliable.
Alternatively, roast eggplant on a skillet until soft and cooked on both sides.
Heat a tablespoon of olive oil in a wok or skillet.
Stir-fry julienned carrots for a couple of minutes until al dente.
Turn off the heat; sprinkle with salt and chopped parsley leaves and stir well.
Place grilled eggplant slices on a flat surface.
Arrange roasted carrots and a teaspoon of pesto at the end of each eggplant slice.
Roll the eggplant slices around to enclose the filling.
Arrange eggplant rolls on a platter with the seam side down.
Sprinkle with more Parmesan cheese.
Broil in the oven until the cheese melts.
Serve with Tzatziki - Greek Yogurt Dip and red wine.
Expert advice for the best results
For a smoky flavor, grill the eggplant over charcoal instead of roasting.
Adjust the amount of chili flakes in the carrots to your preferred spice level.
Make the Tzatziki ahead of time to allow the flavors to meld.
Everything you need to know before you start
20 mins
The eggplant rolls can be assembled ahead of time and broiled just before serving.
Arrange the eggplant rolls artfully on a platter, drizzled with extra tzatziki and garnished with fresh parsley.
Serve as an appetizer or light lunch.
Pair with a side salad or grilled vegetables.
Complements the savory and herbed flavors.
Such as Pinot Noir
Discover the story behind this recipe
Eggplant is a staple in Mediterranean cuisine, often used in appetizers and mezes.
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