Eggplant Rolls with Zucchini and Bell Peppers

1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
2 tablespoons plus additional extra-virgin olive oil
4 large garlic cloves, minced
1 carrot, peeled, cut into matchstick-size pieces
1 zucchini, cut into matchstick-size pieces
1 yellow bell pepper, seeded, thinly sliced
1-1/2 teaspoons ground cumin
1 tomato, seeded, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
fresh cilantro and mint sprigs

Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices generously with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry.

Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool.

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.

Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.

Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.

12 servings

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