My tiny backyard patch has three plants and one looks promising (see the plant in the collage). And this recipe needs just one of a medium-sized vegetable as they are thinly sliced so it's enough to feed three to four people.
The collage shows in a clockwise direction...a) the plant with the fruits b) the sliced vegetable c) the rolled veggies on a bed of tomatoes d) being fried after dipping them in beaten egg.
I had baked a focaccia bread and had some of it with the eggplant dish. The picture below shows the same dish I had made about a month ago using cheese slices.
1 medium-sized eggplant
1 egg, beaten
Salt to taste
Olive oil to fry
3 tomatoes, grated
100 grams tomato puree
2 cloves of garlic, peeled, crushed and chopped
3 cubes of cheese, grated (I used Amul)
A handful of raisins (wash and pat dry with a kitchen towel)
- Slice the vegetable using a mandolin slicer. Season with a touch of salt.
- Heat the olive oil in a pan. Dip the eggplant slices in the beaten egg and fry till nearly done.
- Remove and keep aside till they are cool enough to handle.
- Take one slice of eggplant and place a teaspoon of grated cheese and a few raisins. Roll it up. Repeat with the rest of the fried slices.
- In the same pan, pour some more oil (if it is necessary), add the garlic and then the grated tomatoes. Fry till almost done and then add the puree.
- Season with coarsely grated black pepper but not salt as the cheese will take care of that.
- When the tomatoes are nearly done, place the rolls in the pan, scatter with the remaining grated cheese and cook for another five minutes or so. Take the pan off the heat when the cheese starts to melt. The dish is now ready.