Spicy eggplant rolls
Last Updated on
ingredients
1 pk eggplant a little oil 6 pk green chillies 2 tbsp paprika paste 50 g grated cheddar 50 g grated parmesan
Sauce
2 tbsp tahini 1 tbsp lemon juice to taste salt, ground black pepper hot water
Sauce
2 tbsp tahini 1 tbsp lemon juice to taste salt, ground black pepperh3 class=”title-red-small”>For garnish
1 handful parsley
progress in the video above
A light but pleasantly savory dinner for eggplant lovers.
1.
Wash, dry and slice eggplant lengthwise into thin slices (6 pieces), drizzle with oil and salt.
2.
Then roast them on a hot grill pan for about 2 minutes on each side and wrap them in foil while you prepare the filling.
3.
In the same pan, fry the small chillies.
4.
Smear each slice of eggplant with pepper paste, sprinkle with a little cheddar cheese, wrap the chili pepper in it, and secure with a toothpick.
5.
Finally wrap / sprinkle with parmesan cheese and put in a preheated oven for 10 minutes at 200°C.
6.
Meanwhile, prepare the tahini dressing: make the tahini paste, lemon juice, salt, pepper and hot water.
7.
Splash this over the still hot rolls and sprinkle the chopped parsley over everything.
