Grilled Eggplant Rolls With Cheese Stuffing
Ingredients:
•2 medium eggplants
•Malaysian palm oil, brushing
•Salt, to taste
Fresh Tomato Sauce:
•4-5 tbsp Malaysian palm oil
•3 cloves of garlic, chopped
•1/4 tsp dried hot red pepper flakes or 1/2 a bird’s eye chilli, chopped
•400 gm plum tomatoes, grilled, peeled and chopped
•3 tbsp sugar, or to taste
•1 tsp salt, or to taste
Cheese Filling:
•150 gm cream cheese
•4 tbsp plain yoghurt
•3 tsp finely-chopped fresh dill
•1/4 tsp ground black pepper
Method:
To Grill Eggplant:
Cut off both tops of the eggplant. Slice lengtwhise into 3/4 cm thick, long slices. Brush slices with Malaysian palm oil, season with salt, and grill over charcoal fire until golden brown and cooked through.
To Make Fresh Tomato Sauce:
Heat Malaysian palm oil, saute garlic and red pepper flakes until garlic is golden. Add tomatoes, sugar and salt, and simmer uncovered, stirring occasionally until sauce thickens slightly.
To Make Cheese Filling:
Stir the ingredients together until well blended.
To Roll:
Divide cheese mixture among grilled eggplant slices and roll up firmly. Secure with cocktail sticks.
To Serve:
Serve rolls topped with tomato sauce. Enjoy!
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