Tested till perfect Curried Eggplant Rolls
Curried Eggplant Rolls
Ryan Brook/TC Media

Curried Eggplant Rolls

Massaman curry powder is a bit hotter than regular grocery store curry blends. If you can't find it, mix regular curry powder with a pinch of cayenne pepper. And don't worry if you don't have an immersion blender for the sauce: A regular blender will work just fine too. If you're not avoiding dairy, a dollop of Balkanstyle plain yogurt on top is a nice way to cool the heat.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 1 hour 15 minutes
  • Portion size 6 to 8


  • 2 2large eggplants
  • 1 tbsp 1tbspolive oil
  • 1 pinch 1pinchsalt


  • 1 tbsp 1tbspolive oil
  • 1 cup 1cupchopped sweet onion
  • 2 2russet potatorusset potatoes, peeled and cubed
  • 2 2cloves garlic, minced
  • 1 tsp 1tspturmeric
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspground allspice
  • 1/4 tsp 1/4tspground ginger
  • 1 cup 1cupvegetable broth
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeas, drained and rinsed
  • 2 tbsp 2tbsppacked brown sugar
  • 2 cups 2cupspacked baby spinach

Tomato Curry Sauce:

  • 1 tbsp 1tbspolive oil
  • 1 cup 1cupdiced onion
  • 1 1clove garliccloves of garlic, minced
  • 2 tsp 2tspMassaman curry powder, or other hot curry powder
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 2 tbsp 2tbsptomato paste
  • 1 tbsp 1tbsppacked brown sugar
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
To change the number of servings, enter the number, then press "calculate". or reset


Cut eggplants lengthwise into twenty-four 1/8-inch (3 mm) thick slices. Arrange in single layer on 2 parchment paper–lined baking sheets. Brush both sides with oil; sprinkle with salt. Bake in 425ºF (220ºC) oven until softened and lightly browned, about 20 minutes. Let cool on pans on racks.

Filling: Meanwhile, in Dutch oven, heat oil over medium heat; cook onion until starting to soften, about 5 minutes. Add potatoes, garlic, turmeric, cumin, salt, pepper, allspice and ginger; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in broth; cover and cook, stirring occasionally, until potatoes are fork-tender, about 9 minutes. Stir in chickpeas and brown sugar; cook for 3 minutes. Stir in spinach. Let cool slightly.

Tomato Curry Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion until starting to soften, about 5 minutes. Add garlic and curry powder; cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, tomato paste, brown sugar, salt and pepper; cook over mediumlow heat, stirring occasionally, until thickened, about 20 minutes. Remove from heat; using immersion blender, purée sauce. Cook over medium heat until reduced to about 2-1/2 cups, about 5 minutes.

Spread 1 cup of the tomato curry sauce in 13- x 9-inch (3 L) baking dish. Spoon 1/4 cup of the filling onto each eggplant slice; roll up. Place, seam side down, in baking dish. Spoon remaining sauce over rolls. Bake in 350ºF (180ºC) oven until hot and bubbly, about 30 minutes.

Nutritional Information Per each of 8 servings: about

cal 252 pro 7g total fat 6g sat. fat 1g
carb 46g dietary fibre 8g sugar 17g chol 1mg
sodium 523mg potassium 764mg

% RDI:

calcium 8 iron 24 vit A 10 vit C 45
folate 36
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