I had 3 large eggplants in my refrigerator (???) and I was not in a mood to cook a South- Indian eggplant curry. So I googled a nice recipe for a spicy eggplant dish.
Thanks to pinterest, I found many options, but I chose to make this.
The recipe was quite simple; however I made a few modifications.
- First of all, I am not an adept culinary artist, so my eggplant slices were thicker than expected.
- In the sauce, instead of fresh parsley I used dried ones as I did not have fresh ones at home, but it tasted amazing nevertheless
- For the filling, instead of spinach (which I did not have at home, of course. Now don’t you dare laugh wondering why I bought 3 large eggplants, of all the veggies! I have no clue myself!). I used other veggies like peppers, carrots. You can toss in any veggie of your choice. I mixed some cumin powder and chili powder to add some spice to the dish.
- Instead of rolling the eggplants, I placed one layer of eggplant slices at the bottom of the tray (as the slices were a bit thicker, it was difficult to roll them), next, a layer of veggie filling. I grated some parmesan cheese over it and again placed the rest of the eggplant slices on top, then spread the sauce all over and finished it off with another sprinkle of the cheese.
And guess what, it tasted really yum! Pictures don’t do much justice though!
Do try to make it at home and let me know if you liked it.