I am quite a fan of eggplant (brinjals), especially when it has something to do with thinly sliced ones. Of course, the roasted eggplant in salads or vangyach bharit (a typical Maharashtrian recipe) brings out an entirely different flavor, I think the slices compliment it the most.
Lebanese cuisine extensively uses eggplant , and after reading somewhere on the internet, I decided to make them into hummus filled rolls.
Eggplants have a slightly bitter taste because they contain nicotinoid alkaloids, and some people may have a resulting mild irritation. To prevent that, it is always better to soak the thin slices of eggplant in salt water for about 20 minutes prior to cooking.
Yield : 4 servings , 20-24 rolls
Equipment : Baking dish, Aluminum foil, Spatula OR Griddle/ Frying pan and a spatula
You will need :
- 1 long slender eggplant (about 8-10 inches long)
- 2 cups Classic Hummus
- Salt and chilli powder
- 1 teaspoon lemon juice
- Wash and cut the eggplant into thin slices (approx. 1 cm each). Keep it immersed in salt water for 20-25 minutes.
- Pre-heat oven to 170ºC. Line a baking dish with aluminum foil, and drizzle some oil.
- On the baking try line up the eggplant slices and brush their surface with some olive oil. Sprinkle some salt and chilli powder and bake them for about 20 minutes or till the slices turn soft and slightly golden in color. Take out from the oven and let cool.
- Fill the eggplant slices with hummus; roll them tightly, and again bake for 10-15 mins. Take care to see that while the rolls turn deep brown-black in color, they should not get burnt.
- Drizzle some lemon juice over the rolls before serving.
Alternatively, the entire procedure can be done in a griddle/ non-stick frying pan. Be generous with the oil so that they don’t stick to the pan.
Enjoy with some Moroccan mint tea!