LIMITED TIME EBOOK OFFER | Expires Soon | HURRY! Get GREATEST INDIAN RECIPES Cookbook at 70% discount → just $3.99

My Ginger Garlic Kitchen

Grilled Eggplant Roll-ups

Share this

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.

Go Directly to Recipe

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 Eggplant Roll-ups [Recipe]

    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.
    ★★★★✰
    (Rating: 4.5 from 18 reviews)

    Prep time 🕐 Cook time 🕐 Total time 🕐
    50 mins
    Category ☶ Cuisine ♨ Serves ☺
    Side Indian 6
    Nutrition Info ⊛ Serving size ⊚
    221 calories 1 Serving

    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 teaspoon
    • mustard seeds -1 teaspoon
    • turmeric powder – 1/4 teaspoon
    • coriander powder – 2 teaspoons
    • red chili powder – 1 teaspoon
    • tamarind paste – 1 tablespoon
    • salt as per taste
    • olive oil – 2 tablespoons
    • coriander leaves, chopped – 1 tablespoon

    INSTRUCTIONS:

    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).
      Image of the cooking step-1-1 for Grilled Eggplant Roll-ups
    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.
      Image of the cooking step-1-2 for Grilled Eggplant Roll-ups
    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.
      Image of the cooking step-1-3 for Grilled Eggplant Roll-ups
    4. Now add pressure-cooked chana dal and mix well. Add chopped coriander to it. Cook for 5 more minutes. Remove from heat.
      Image of the cooking step-1-4 for Grilled Eggplant Roll-ups
    5. Heat a grill over high heat. Grill the aubergine slices in batches for 3 minutes each side. Allow to cool slightly.
      Image of the cooking step-1-5 for Grilled Eggplant Roll-ups
    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.
      Image of the cooking step-1-6 for Grilled Eggplant Roll-ups
    7. Arrange some cooked lentils on a serving plate. Top with grilled Aubergine Roll-Ups. Serve hot with steamed rice. Enjoy!
      Image of the cooking step-1-7 for Grilled Eggplant Roll-ups

    NOTES:

    1. No notes for this recipe.

    Youtube Logo
    If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe Videos.
    Instagram Logo
    Your feedback is so helpful for me and other MyGingerGarlicKitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
    Site Logo
    Author:
    Recipe Source Link:
    Date Published:
    • • • • • • • • • •

    Subscribe to our mailing list and collect recipes wherever you are. It's FREE!

    * indicates required
    Share this

    Related


    comments powered by Disqus