Tomato-stuffed eggplant rolls
Tomato-stuffed eggplant rolls

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 5 mL (1 tsp.) curry paste
  2. 30 mL (2 tbsp.) olive oil
  3. To taste, salt and pepper
  4. 30 mL (2 tbsp.) finely chopped coriander
  5. 1 garlic clove
  6. 4 eggplant slices
  7. 2 tomatoes of different colours

Directions

  1. Preheat barbecue at medium-high heat.
  2. In a bowl, stir together tomatoes, garlic and coriander.
  3. Add salt and pepper. Reserve. Blend olive oil and curry paste. Brush eggplant slices on both sides with this mixture and then season with salt. Place eggplant slices on oiled barbecue rack.
  4. Grill for about 5 minutes per side, or until tender and grilled.
  5. Place eggplant slices on a work surface and spread tomato mixture along the centre of each slice, avoiding the edges.
  6. Roll eggplant up and serve on a plate to accompany grilled meat or poultry. Garnish with coriander leaves.

Variation: Add 75 mL (1/3 cup) finely diced vegetable tofu to tomato mixture.

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