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Grilled Aubergine Roll-Ups with Spiced Lentils

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Grilled Aubergine Roll-Ups with Spiced Lentils is a spicy dish for dinner, which is alluring, highly fibrous, and a meal packed with iron. These are rolled up slices of perfectly grilled aubergine stuffed with a tasty mix of split bengal gram, which is cooked with tamarind paste and some spices.

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What is Grilled Aubergine Roll-Ups with Spiced Lentils?

Grilled Aubergine Roll-Ups with Spiced Lentils is a spicy dish for dinner, which is alluring, highly fibrous, and a meal packed with iron. These are rolled up slices of perfectly grilled aubergine stuffed with a tasty mix of split bengal gram, which is cooked with tamarind paste and some spices.

This super healthy food can be served as a snack, or as dinner, and can be accompanied with some rice or tortilla.

Let’s learn to make Grilled Aubergine Roll-Ups with Spiced Lentils in easy to understand quick steps.

  • 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).
  • 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.
  • Let it cook for 3-4 minutes. Now add red chili powder, coriander powder, and tamarind paste along with ⅛ cup of water. Let the spices cook for 3-4 minutes.
  • Now add pressure-cooked chana dal and mix well. Add chopped coriander to it. Cook for 5 more minutes. Remove from heat.
  • Heat a grill over high heat. Grill the aubergine slices in batches for 3 minutes each side. Allow to cool slightly.
  • 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.
  • Arrange some cooked lentils on a serving plate. Top with grilled Aubergine Roll-Ups. Serve hot with steamed rice. Enjoy!
  • Grilled Aubergine Roll-Ups with Spiced Lentils [RECIPE]

    Grilled Aubergine Roll-Ups with Spiced Lentils is a spicy dish for dinner, which is alluring, highly fibrous, and a meal packed with iron. These are rolled up slices of perfectly grilled aubergine stuffed with a tasty mix of split bengal gram, which is cooked with tamarind paste and some spices.
    ♥ ♥ ♥ ♥ ♥ (Rating: 4.5 from 17 reviews)

    INGREDIENTS

    Ingredients for Grilled Aubergine Roll-Ups with Spiced Lentils:

    • aubergine sliced, lengthwise (eggplant/brinjal) – 1
    • split bengal gram, washed (chana dal) – 1 cup
    • tomato, chopped – 1
    • onion, ginger-garlic paste – 1/2 cup
    • pinch of asafetida
    • cumin seeds – 1 tsp
    • mustard seeds -1 tsp
    • turmeric powder – 1/4 tsp
    • coriander powder – 2 tsp
    • red chili powder – 1 tsp
    • tamarind paste – 1 tbsp
    • salt as per taste
    • olive oil – 2 tbsp
    • coriander leaves, chopped – 1 tbsp

    🕐 Prep time 🕐 Cook time 🕐 Total time
    ☶ Category ♨ Cuisine ☺ Serves
    Side Indian 6

    Nutrition Info: 221 calories // Servings: 1 Serving

    INSTRUCTIONS:

    Instructions for 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 ⅛ 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!

    NOTES:

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