Zeytinyağlı Patlıcan Ruloları

Tomato Eggplant Rollups 

• 3 Slender Asian-style Eggplant
• Frying Oil
• 2 Onions
• 2 cloves Garlic
• 3 Tomatoes
• 2 T. Olive Oil
• 1 tsp. Sugar
• ½-1 tsp. Salt
• Few dashes of Pepper
• Pinch of Red Pepper Flakes
• Pinch of Basil
• Pinch of Thyme
• Fresh Parsley for garnish if desired

1. Peel the washed Eggplants in stripes.
2. Cut Eggplant into thin strips from end to tip.
3. Heat some Oil in a deep pan on the stove. Place each Eggplant strip into the hot oil (be careful to not get splattered as it sizzles). Fry for a couple minutes until starting to golden brown around the edges. Use a tongs to flip the Eggplant strips so the other side can fry the same amount.
4. Place a paper towel double-thickness on a plate. Remove the Eggplant strips from hot oil and place on the paper towel. Set aside to cool.
5. Dice Onions; place in a small bowl.
6. Slice Garlic Cloves; place in a small bowl.
7. Peel and dice Tomatoes; place in a small bowl.
8. Pour Olive Oil into a clean pan on the stove. Add onions and sauté.
9. Add sliced Garlic and continue to sauté for 2 minutes.
10. Add Tomatoes, Sugar and Seasonings. Cook for an additional 5 minutes. Use a slotted spoon to place some into a small bowl to cool quickly (continue refilling as needed).
11. Using one Eggplant strip at a time, place a small spoonful of Tomato filling on the largest end of the Eggplant before gently rolling it up.
12. Place it in a baking dish with the open end (the tip) side down.
13. Once all of the roll ups are complete bake at 350^oF for 15 minutes.
14. After removing from the oven add fresh chopped Parsley and serve immediately. These delicious little rollups make a great party food, appetizer or side dish, but are best served hot and fresh.

Eggplant sliced and ready to fry

Ready to Sauté

Carefully stuffing and rolling up the yummy goodness

Ready for the oven

Hot from the oven and ready to enjoy!