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Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 4


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 7 easy to understand quick steps.


Ingredients:

  • 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

 

Method:

  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!

 

 

MY PHOTOGRAPHY NOTES: Camera:

Nikon D7100 Lens: Nikon 35mm f/1.8G AF-S DX Lens

Setup: Used natural sunlight coming from left, and a reflector on the right side of the frame.

Props & Styling:  Used some red and green chili for food styling, which is contrasting my yellow lentils dish. I also added some grilled aubergine, and lemon water to make my composition filler.

Angle: I clicked these photos with 90°, 70°,  50°, 45°.

Happy Cooking 🙂

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