Rolled and Roasted Eggplant with Tomato Chutney
Serving Size / Yield
- 1 lb. eggplant
- 2-3 tbsp. olive oil
- 3 C. chopped, seeded tomato
- 1 garlic clove
- 1/4 tsp. black pepper
- 1/8 tsp. salt
Cut the eggplant lengthwise into ¼ inch slices. On both sides of the sliced eggplant sprinkle sea salt and let them drain in a colander for 30 minutes. Pat the eggplant dry and then on an oiled rack of a broiler pan place each slice and brush with olive oil. Heat for about 5 minutes or until golden. Turn over the eggplant slice and repeat the same process. After you have roasted your slices let the eggplant cool.
To create your tomato chutney place your chopped tomato, chopped garlic clove, ¼ tsp. black pepper, and 1/8 tsp. salt into a large base pan. Cook your ingredients at a gentle simmer and stir frequently. Continue to simmer your tomato chutney for about 20-30 minutes until the mixture turns dark and has almost a jammy consistency.
Take a couple spoon full’s of your tomato chutney and place it at the end of your eggplant. Then gently and carefully begin to roll your roast eggplant up. Once you have completely rolled up your eggplant take a toothpick and spire the eggplant to hold it all together. If you have extra tomato chutney simply pour it over the top of your rolled eggplant to add more flavor.