I love to start my week with vegetables and fruits after a weekend full of indulgent meals and all sorts of transgresses on diet.

Vegetables can be made interesting and attractive for everyone in the family with a little creativity. I created this recipe for Eggplant Rollups with vinaigrette during one such flairs to put something new and delicious on the dinner table.

I’m happy to report that these rolls were wiped out within few minutes and didn’t even reach the dinning table ! They would make a very elegant starter or side for a formal dinner or even a light lunch served over some greens.


For Eggplant Rollups

2 eggplants, preferably long ones
2 tomatoes
3/4 cup feta cheese or paneer cheese
1/8 kg French beans
2 tablespoons olive oil
1 teaspoon salt

For Vinaigrette :

A bunch fresh coriander/cilantro
A few leaves basil
2 green chilli peppers
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 cloves garlic
1/4 cup olive oil
1/2 teaspoon salt

This Is What You Do:

Process all the vinaigrette ingredients in a food processor to make a smooth purée.

Cut eggplants in thin slices, sprinkle with salt and leave for 10-15 minutes to sweat out the bitterness.

Rinse and pat dry on kitchen towel.

Slice tomatoes thinner than eggplant slices.

Trim off the edges of French beans. Cut them into halves.

Lightly grease a grill or skillet. Grill French beans till tender but still crunchy.

Grill tomatoes till they have charred marks.

Then grill eggplant slices till golden on both sides.

When the vegetables are cool enough to handle, spread out an eggplant slice, brush it with vinaigrette place a tomato slice over it. Put 1 teaspoon of cheese on top and then 4-5 pieces of French beans.

Start rolling from one end to make a pinwheel. Place the seam side downwards on the serving plate.

Repeat with all the eggplant slices.

Dribble the remaining vinaigrette over the Rollups before serving.

Makes 9 Rollups
Serve warm or chilled.

Serves 2