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Grilled Eggplant Roll-ups

Grilled Eggplant Roll-ups is a spicy, fibrous, protien and iron rich side dish. Here grilled eggplant is stuffed with a tasty mix of split bengal gram.

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Grilled Eggplant Roll-ups

Prep Time = 10 minutes
Cook Time = 40 minutes
Total Time = 50 minutes
Category = Side
Cuisine = Indian
Serves = 6
Nutrition Info = 221 calories
Serving Size = 1 Serving


» For Grilled Aubergine Roll-Ups with Spiced Lentils //


» How to Make Grilled Aubergine Roll-Ups with Spiced Lentils //

  1. Take a pressure cooker. Add chana dal, with 2 cups of water, asafetida, chopped tomatoes, salt, and turmeric powder. Close the coverlid, and pressure cook for 6-7 whistles. Remove from heat, and let the pressure cooker cool down for a while till there is no pressure remaining. Drain extra water, if there is any ( don?t throw that, we will use it in sauce).
  2. Heat oil in a pan. Add cumin seeds, and mustard seeds to it. When the seeds start to splutter, add onion and ginger-garlic paste to it.
  3. Let it cook for 3-4 minutes. Now add red chili powder, coriander powder, and tamarind paste along with ? cup of water. Let the spices cook for 3-4 minutes.
  4. Now add pressure-cooked chana dal and mix well. Add chopped coriander to it. Cook for 5 more minutes. Remove from heat.
  5. Heat a grill over high heat. Grill the aubergine slices in batches for 3 minutes each side. Allow to cool slightly.
  6. Spread a heaped tablespoon of the cooked lentils mixture evenly over each eggplant slice. Roll up the eggplant slices, and close with wooden cocktail sticks.
  7. Arrange some cooked lentils on a serving plate. Top with grilled Aubergine Roll-Ups. Serve hot with steamed rice. Enjoy!


  1. No notes for this recipe.

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