Ingredients

• 1 large eggplant
• Some oil for coating the eggplant
• Feta and cream cheese, as per your preference
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 1 small carrot, grates
• 7- 8 olives, chopped
• Salt as you like

Eggplant slices

• Slice the aubergines uniformly thin, brush with oil, sprinkle some salt and arrange in a roasting pan.
• Bake for about 12 – 15 minutes in a 425°F oven till soft and cooked but not falling apart.

Filling

• I’ve used a mix of feta, cream cheese, finely chopped onions, finely chopped bell pepper, grated carrots and chopped olives.
• Combine all the ingredients and stir well till the consistency is so fine that you can spread it.

Assembly

• Lay a slice of baked aubergine on a plate.
• Place a layer of lettuce leaves over it.
• Spread some of the filling mixture. And roll up the aubergine slice.
• Seal the end with some of the cream cheese filling. You may use a toothpick to ensure that the rolls don’t open up.

Serve with Tahini yoghurt dressing.

The post These feta stuffed eggplant rolls are simply mmm… appeared first on Complete Wellbeing.

Thinly sliced, spiced and shallow fried eggplant is mostly savoured as a side dish with some rice and curry or lentils.

Ingredients

• 1 small globe eggplant, sliced thin
• Canola oil for shallow pan frying
• ½ cup buttermilk

Crumb coating

• ¼ cup almonds
• 3 tbsp flax meal
• ¼ cup TVP [Textured Vegetable Protein]
• 10 fresh mint leaves
• 1 tbsp smoked paprika
• Salt to taste

Dusting

½ cup brown rice flour [or more as needed] in a large flat plate

Preparation method

1. Salt the eggplant slices, allow them to sweat on a towel, rinse and pat dry.
2. Combine the ingredients for the crumb coating and grind them to a fine powder.
3. Heat a tablespoon of oil in a cast iron skillet.
4. Dust each eggplant slice in flour, dip in buttermilk and then press down on the crumb coating till a layer adheres.
5. Shallow, pan-fry the slices in a bit of oil, one or two at a time, flipping to cook both sides, till the crumb crisps up and eggplant is cooked.
6. Serve warm with mint-fennel pesto or tangy Tuscan dressing or basil-garlic tomato sauce.

This recipe was first published in the September 2014 issue of Complete Wellbeing.

The post This crispy pan-fried brinjal makes the perfect side-dish appeared first on Complete Wellbeing.