Vegetarian Eggplant Rolls


Assyrian Dishes © ALL RIGHTS RESERVED. 


2 Yellow Potatoes
1 Large Eggplant
1 Tomato
1 cup Fresh Parsley (chopped)
Light Oilive Oil (Frying)

213ml Tomato Sauce/Puree
1 teaspoon Salt
1/2-1 teaspoon Citric Acid
1 cup Boiling Water

  • Boil the potatoes in cold water until tender
  • Drain the water & soak in cold water to cool down 
  • Cut a slit & peel the skin
  • Cut the ends off the eggplant & cut the eggplant in thin slices
  • Season with salt
  • Heat some olive oil in a frypan on high heat
  • Dab a papertowel on the slices of eggplant to remove excess water
  • Place 2 slices in the frypan
  • Fry on each side until golden
  • Remove & place on a plate to cool down
  • ​Cut the top of the tomato, cut the tomato in half, then cut in slices
  • ​Cut the boiled potatoes in slices
  • ​Preheat the oven 400F or 200C
  • Add the tomato puree in a jug, add the boiling water & salt & citric acid
  • Mix together
  • Pour some of the sauce at the bottom of the baking dish
  • ​Place the eggplant lengthwise
  • ​Add a slice of potato on the end of the eggplant
  • ​Add a slice of tomato on top of the potato
  • Sprinkle some parsley on the edge of the eggplant
  • ​Roll the edge of the eggplant forward
  • ​Place in the baking dish
  • Pour the sauce on top of the eggplant rolls
  • ​Bake in the oven for 20 minutes
  • ​Then grill/broil for 10 minutes
  • Serve with white rice & ENJOY!