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