Side Pannel
Eggplant Rolatine
Ingredients List
- A great recipe from wai lana!
- 1 recipe of Basic Curd (recipe given below)
- 2 1/2 Tbsp. ghee or olive oil
- 1 very large eggplant, at least 8x5 inches
- 1/2 cup onion, diced
- 1/2 to 1 tsp. dried chili flakes, add to taste
- 2 Tbsp. ground coriander
- 4 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cardamom
- 4 cups tomato, diced
- 1 Tbsp. fresh ginger, peeled and minced
- 2 tsp. salt
- 6 Tbsp. honey
- 1 tsp. tamarind paste
- 2 cloves garlic, crushed
- 3 Tbsp. water chestnuts, minced
- 2 Tbsp. roasted almond butter
- 1/4 cup half-and-half (half milk, half cream)
- 1 large bell pepper, cut into strips
- 1/4 cup fresh cilantro, chopped
Directions
1. Prepare the curd as directed below using the first draining method. Cut into 12 long slices. Heat 1 Tbsp. of the ghee in a large nonstick skillet on medium heat. Pan-fry the curd until golden on both sides.
2. Meanwhile, slice the eggplant into twelve 1/4-inch-thick slices lengthwise. Steam for 10-15 minutes until soft and floppy but not falling apart. You may have to steam the slices in the middle of the steaming basket a little longer. Set aside with the curd.
3. To prepare the sauce, heat 1 Tbsp. of the ghee in a large saucepan on medium heat. Add the onion and sauté until lightly browned. Add the chili flakes and sauté for 30 seconds. Add the next 5 spices and sauté for 30 seconds.
4. Add the tomatoes and the next 6 ingredients and cook on medium-low heat for 10 minutes. Mix in the almond butter and cook for 5 minutes. Add the half-and-half and mix well, then remove from the heat.
5. Preheat the oven to 350°F. In a small nonstick skillet heat the remaining 1/2 Tbsp. ghee on medium heat. Add the bell pepper and stir-fry until it begins to brown. Set aside.
6. To assemble, spread 1 1/2 cups of sauce in a 9x12-inch casserole dish. Dip both sides of a slice of eggplant in the remaining sauce. Place it in the dish and roll a piece of curd up in it. Place the roll seam side down.
7. Repeat with all slices of eggplant and curd. Spread the remaining sauce on top, then garnish with the bell pepper slices. Bake covered for 20 minutes, then uncover and bake another 15-20 minutes. Sprinkle with chopped cilantro. Good served with basmati rice.
2. Meanwhile, slice the eggplant into twelve 1/4-inch-thick slices lengthwise. Steam for 10-15 minutes until soft and floppy but not falling apart. You may have to steam the slices in the middle of the steaming basket a little longer. Set aside with the curd.
3. To prepare the sauce, heat 1 Tbsp. of the ghee in a large saucepan on medium heat. Add the onion and sauté until lightly browned. Add the chili flakes and sauté for 30 seconds. Add the next 5 spices and sauté for 30 seconds.
4. Add the tomatoes and the next 6 ingredients and cook on medium-low heat for 10 minutes. Mix in the almond butter and cook for 5 minutes. Add the half-and-half and mix well, then remove from the heat.
5. Preheat the oven to 350°F. In a small nonstick skillet heat the remaining 1/2 Tbsp. ghee on medium heat. Add the bell pepper and stir-fry until it begins to brown. Set aside.
6. To assemble, spread 1 1/2 cups of sauce in a 9x12-inch casserole dish. Dip both sides of a slice of eggplant in the remaining sauce. Place it in the dish and roll a piece of curd up in it. Place the roll seam side down.
7. Repeat with all slices of eggplant and curd. Spread the remaining sauce on top, then garnish with the bell pepper slices. Bake covered for 20 minutes, then uncover and bake another 15-20 minutes. Sprinkle with chopped cilantro. Good served with basmati rice.
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