Golden Eggplant Aubergine Rounds Recipes

EGGPLANT (AUBERGINE) ROLL-UPS

Steps:

• Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
• Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
• Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
• Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
• Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
• When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

BASIL EGGPLANT (AUBERGINE) - PUD MAKUA YOW

Steps:

• Peel eggplant if desired.
• Slice the eggplant into irregular shapes for easy turning while cooking.
• When it is sliced into rounds it makes it difficult to flip around the pan.
• Heat a pan or wok to medium high.
• Add oil, chili peppers and garlic.
• Stir until the garlic is toasted slightly.
• Add eggplant and stir.
• Add a cup of water and cover the pan.
• Keep the lid closed until the eggplant is cooked, about 5 minutes.
• Almost all of the water should be evaporated.
• Continue to cook if eggplant is not done to your liking.
• Add fish sauce and sugar.
• Stir.
• Add basil and quickly stir.
• Remove from heat and serve.

CRISPY EGGPLANT (AUBERGINE) FINGERS

Steps:

• Peel eggplant, cut into finger-size strips.
• Combine next 5 ingredients, stir well.
• Roll eggplant strips in breadcrumb mixture, dip in egg mixture, and roll again in breadcrumbs.
• Fry in hot oil 375 degrees until golden brown.
• Drain on paper towels.
• Serve with your favorite warm marinara sauce.