Curried Eggplant Rolls

Curried Eggplant Rolls Image Author: Canadian Living Credits: Curried Eggplant Rolls Image

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.

  • Portion size 8 servings

Ingredients

  • 2 eggplants
  • 1 tablespoon olive oil
  • 1 pinch salt
Filling:
  • 1 tablespoon olive oil
  • 1 cup chopped sweet onion
  • 2 russet potatoes peeled and cubed
  • 2 cloves garlic minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1 cup vegetable broth
  • 1 can chickpeas drained and rinsed
  • 2 tablespoons packed brown sugar
  • 2 cups packed baby spinach
Tomato Curry Sauce:
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 clove garlic minced
  • 2 teaspoons Massaman curry powder or other hot curry powder
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon packed brown sugar
  • 1 pinch salt
  • 1 pinch pepper

Method

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 facts Per each of 8 servings: about

  • Fibre 8 g
  • Sodium 523 mg
  • Sugars 17 g
  • Protein 7 g
  • Calories 252.0
  • Total fat 6 g
  • Potassium 764 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 46 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Eggplant Rolls