Roasted Pumpkin and Eggplant Roulade Recipe

 
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Roasted Pumpkin and Eggplant Roulade
How to make Roasted Pumpkin and Eggplant Roulade
  • Recipe By: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Roasted Pumpkin and Eggplant Roulade Recipe: A nice melange of eggplants, pumpkin and arbi. Grilled eggplants rolled with a herby pumpkin-arbi filling and baked.

Ingredients of Roasted Pumpkin and Eggplant Roulade

  • 1 Medium eggplant, sliced
  • 250 gms pumpkin, roasted
  • 250 gms arbi/colocasia, chopped
  • 1 1/2 tsp ginger, chopped
  • 30 gms spring onion
  • 2-3 Garlic cloves
  • 1/2 tsp basil, shredded
  • 1/2 tsp oregano
  • Few marjoram leaves
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp mustard
  • 1 tbsp olive oil
  • A pinch of paprika
  • A pinch of cumin powder
  • 2 1/2 tbsp cheese (mozzarella), grated
  • 1 1/2 tbsp cheddar cheese
  • 2 1/2 tbsp chives
  • 1 1/2 tsp bread crumbs

How to Make Roasted Pumpkin and Eggplant Roulade

  • 1.Put sliced eggplant in salted water for about 10 minutes.
  • 2.Remove the skin from the roasted pumpkin and chop into small cubes.
  • 3.Chop the arbi and put it in a bowl with the pumpkin.
  • 4.Chop the spring onions in another bowl. Keep these veggies aside.
  • 5.Now drain and pat dry the eggplant and squeeze off all the excess water.
  • 6.Season the eggplants with salt, pepper, marjoram, oregano leaves and olive oil.
  • 7.Grill the eggplants till dark brown.
  • Prepare the filling:
  • 1.Heat a pan with olive oil.
  • 2.Add spring onions, garlic, ginger and saute lightly.
  • 3.Add the roasted pumpkin and arbi to the same pan and saute some more.
  • 4.Add basil, thyme, oregano, rosemary to the sauteed vegetables.
  • 5.Now add salt, mustard and pepper to the vegetables and mix well.
  • 6.Add the cheese to this now.
  • 7.Once the eggplants are grilled nice and brown place a spoon full of the above filling on the eggplants and roll into a nice eggplant roll.
  • 8.Coat a cast iron dish with some olive oil and neatly arrange the eggplant rolls.
  • 9.Sprinkle with bread crumbs and some oil.
  • 10.Put it in the oven for about 10 minutes at 200 degrees.
  • 11.Serve hot.
Key Ingredients: eggplant, pumpkin, arbi/colocasia, ginger, spring onion, Garlic cloves, basil, oregano, thyme, parsley, mustard, olive oil, paprika, cumin powder, cheese (mozzarella), cheddar cheese, chives, bread crumbs
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