Curried Eggplant Rolls Curried Eggplant Rolls

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

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
  • Credits : Canadian Living Magazine: April 2013


Tomato Curry Sauce:


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


  • Iron 24.0
  • Folate 36.0
  • Calcium 8.0
  • Vitamin A 10.0
  • Vitamin C 45.0
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Curried Eggplant Rolls