I love veggies, they are delicious, healthy and light! For this reason I needed a side dish including some of them, went to my pantry room and as I saw the eggplants that my husband bought for me! How beautiful, this will be our dinner, but what should I make with them? Something new? Finally I came across this recipe which I modified to my personal taste and the ingredients available in my pantry. WOW! The rolls are cute, tasty and filling! Will make again for sure!
This recipe sounds complicate, but it’s quite easy and looks pretty.
The rolls could be served as starter as well, especially if sliced; in this case make sure the chickpeas paste is thick enough and fill the eggplants slices until warm. Slice after chilling completely!
Eggplant Rolls with Chickpeas Filling
- 2 big eggplants
- 2 tablespoons olive oil to taste
- 1/2 teaspoon of coriander seeds or to taste
- 1/4 teaspoon cumin seeds or to taste
- 1 small red onion, finely chopped
- 1 clove of garlic, chopped
- 200 g precooked chickpeas
- 1/4 teaspoon chili flakes or to taste
- 1/4 dried oregano or to taste (variation: add tahini for a baba ganoush filling!)
- 1 lemon juice or to taste
- additional olive oil, to taste
- Salt and pepper to taste
- Scented oil to serve
- Slice the eggplant lengthwise into 3-4 mm thick slices.
- Brush them with a little oil on both sides and then grill in a hot grilling pan a couple minutes per each side (until you can see the grilling marks).
- When they are done, salt them just slightly and set aside to cool.
- Heat olive oil in a non-sticky skillet and roast coriander and cumin until fragrant.
- Add onion and garlic and fry until they are translucent and soft.
- Add chickpeas, chili flakes and oregano and cook for a few minutes until hot.
- Add lemon juice and olive. Transfer to a bowl and blend. If necessary add more lemon juice and olive oil until smooth. You can also add some tablespoons of boiled water until you get a thick not liquid paste.
- Season with salt and pepper to taste.
- Spread the chickpea mixture (I used a tablespoon for each, but this depends form the size) over the eggplant slices and roll them up. I suggest to use first the biggest slices, if you have some rest overs you can serve them well seasoned as salad.