Eggplant Roll


  • 2 long eggplant
  • 1tbsp. black pepper
  • ½ tsp. salt

For sauce:

For filling Roll


  • Preheat oven to 200’c/180’c.
  • Cut each eggplant lengthways into 6 slices.
  • Heat non-stick frying pan over medium high heat.
  • Spray eggplant with oil cook for 2-4 min each side, sprinkle black pepper powder.
  • Combine cottage cheese, cheese and bread crumbs in a bowl season with salt and black pepper.
  • Heat oil in a pan, add ginger garlic paste sauté for 2 min, add chopped tomatoes and puree sauté for 5 min.
  • Add salt or black pepper powder. Now place the sauce in baking dish.
  • For eggplant roll place 1 tbsp. mixture in 1 eggplant slice roll up to enclose place seam side down in prepared baking dish.
  • Repeat with remaining eggplant slices and mixture, bake for 25 min.
  • Served with salad.



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