Eggplant (Aubergine) Roll-Ups Recipe

Name: Eggplant (Aubergine) Roll-Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too); 1 (14 ounce) can chickpeas, drained; 6 tablespoons tahini; 2 garlic cloves, minced; 3 tablespoons olive oil; 1 small bell pepper, chopped (red or yellow); 2 medium tomatoes, chopped (chose nice firm and ripe fruits); 1 tablespoon chopped of fresh mint; 2 tablespoons lemon juice; salt and pepper

Servings: persons

1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too)
1 (14 ounce) can chickpeas, drained
6 tablespoons tahini
2 garlic cloves, minced
3 tablespoons olive oil
1 small bell pepper, chopped (red or yellow)
2 medium tomatoes, chopped (chose nice firm and ripe fruits)
1 tablespoon chopped of fresh mint
2 tablespoons lemon juice
salt and pepper

1
Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
2
Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
3
Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
4
Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
5
Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
6
When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too), 1 (14 ounce) can chickpeas, drained, 6 tablespoons tahini, 2 garlic cloves, minced, and more.

Yes, Eggplant (Aubergine) Roll-Ups falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Roll-Ups

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