Eggplant Raulode

I created this Eggplant Raulode, filled with good-for-you veggies! and given spicy tangy taste by homemade Schezwan sauce. The great thing about this is you can add cheese, chicken, or whatever your precious little heart desires. i served it with Mint Mayonnaise dip.
I’m moderately obsessed with this recipe. I’ve made it twice already and ate every. single. bite. There was no sharing. Now that I think about it, I don’t even think my husband knew these were in our fridge.  Not for long, but still.
Now hurry,  go to the store, run if you have to and buy a last of the eggplant before it’s replaced with squash…

Eggplant Raulade


Cooking Time: 10-15 minutes
Temperature: 160° C
Preparation Time: 20 minutes

Ingredients
  1. Long slender Eggplants: 2 nos
  2. Schezwan Sauce: 2 tbs
  3. Mint leaves for garnishing.

For marination:
  1. Red chilli powder: 1/2 tsp 
  2. Roasted jeera powder : 1/2 tsp 
  3. Ginger-garlic paste: 1/4 tsp
  4. Lemon juice : 1 tbs
  5. Salt to taste.

For stuffing:
  1. Fresh mint leaves finely chopped : 1/4 cup
  2. Small onion finely chopped : 1 no
  3. Corn kernels: 1/4 cup
  4. Capsicum chopped : 1/4 cup
  5. Cheddar Cheese: 1/4 cup
  6. Red chilly powder : 1/2 tsp
  7. Oregano: 1/2 tsp
  8. Lemon juice
  9. Salt to taste
  10. Olive oil : 2 tsp
  11. Green chilly finely chopped: 1 no
  12. Broken walnuts: 1/4 cup
Procedure:
  1. Pour 2 cups of water in a bowl, add ¼ tsp turmeric powder. Cut Eggplants into thin long slices. Add to water and set aside.
  2. For marinade, mix together ginger-garlic paste, lemon juice 1 tbsp, red chilly powder, Jeera powder and salt in another bowl.
  3. Drain the Eggplants slices and add to the marinade mixture, mix well so that all the slices are well coated with the masala. Set aside to marinade for 5 minutes.
  4. Heat 2 tsp oil in a small non-stick pan. Add onion and green chilies. Saute till soft. Add Corn, Capsicum and mint leaves. Saute for 30 seconds. Add grated cheese, masalas and walnuts. Mix well.
  5. Preheat Oven for 5 minutes at 160° C. Arrange Eggplants slices on tray and brush little oil and bake it for 10-15 minutes.
  6. Transfer the Eggplants slices onto a plate. spread little schezwan sauce on slices and place some filling at one end and roll the slices. Arrange the rolls on a serving plate, garnish with mint leaves and serve with mint mayonnaise dip. 

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