Vegetarian Eggplant Rolls

Directions

Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients

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

Sauce
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!