Jackseed Eggplant Rolls
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
6-8
Prep Time
15 minutes
Cook Time
50 minutes
Transform simple ingredients into a show-stopping dish with this Eggplant Rolls. Packed with the bold flavours of our Jackseed Masala and a creamy filling, these rolls are as satisfying as they are stunning. Serve them as a unique appetiser or a light main course to impress your guests.
Ingredients
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6 medium eggplants, thinly sliced
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2 tablespoons olive oil
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1 can of Jackseed Masala
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1 boiled potato, mashed
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Salt and pepper (to taste)
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½ cup cashews, soaked
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A dash of plant-based milk
Directions
Prepare the Eggplant
Sprinkle the thinly sliced eggplant with salt and let sit for 10 minutes.
Pat dry with paper towels until completely dry.
Bake the Eggplant
Transfer the slices to a parchment-lined baking tray.
Drizzle with olive oil.
Preheat oven to 200°C (392°F) and bake for 10 minutes.
Lower the temperature to 180°C (356°F) and bake for 10–12 minutes until golden.
Flip the slices and bake for another 10–12 minutes until the other side is golden.
Prepare the Spread
In a blender, combine soaked cashews and plant-based milk. Blend until smooth (about 3–4 minutes).
Add the mashed potato, season with salt and pepper, and blend on high for 2 more minutes until smooth.
Assemble the Rolls
Take one eggplant slice and spread 1 tablespoon of the prepared vegan spread along the length of the slice.
Place one jackfruit seed masala at the edge of the slice and gently roll it up.
Repeat with all eggplant slices.
Serve
Arrange the eggplant rolls on a plate and serve immediately.