Miss Aubergine Loves Eggplant Rolls

In the first volume of Garden Super Hero Tales, where Miss Aubergine is one of the main characters, we learn a lot about fashion. Today, part of my Veganuary challenge,  we learn about Miss Aubergine’s favorite eggplant dish this month.

eggplant rolls

The thing I love about eggplant/aubergine is its “versatility.” This is the perfect veggie: low in calories; with no fat, but a high fiber count; plus iron, calcium and other minerals; and essential phyto nutrients. Its obvious health benefits are great, but what I like more is the ability to use it to replace meat in diets that need you to lower cholesterol and manage weight. The best ways to cook eggplants is to bake, roast or grill them. Unless you rub it with salt, fried eggplant soaks up a lot of fat. So today, I give you a recipe with baked eggplant, to keep you away from loads of salt.

eggplant slices

Slice two eggplants, lengthwise, very thin, and season them with salt and cayenne pepper. Prepare a mix of lemon juice (1 teaspoon) and some olive oil in a glass, and drizzle over the slices.

On parchment paper, lay down the eggplant slices, then add a few garlic cloves (unpeeled) for flavor. Sprinkle some spring onion (chopped) on top. Bake in preheated oven, at 180°C, for 35 minutes.

Slice a couple of bell peppers (red and green) into strips. In a non-stick frying pan, spray a bit of olive oil, and stir fry with crushed garlic and a teaspoon of lemon juice, for about 10 minutes. Set aside to rest.

When the eggplant is cooked, let rest for a couple of minutes, then spoon some fried paprika into each strip, and roll. Serve with sides of your choice. In the picture: rosemary carrots and rapunzel (Valerianella locusta).

aubergine rolls