Grilled Eggplant Rolls
It's a much healthier version, I'm sure your guests will enjoy them too.A quick and fresh appetizer or side dish, these grilled eggplant rolls will be a crowd favorite. Most eggplant rolls you’ll find are fried in a huge amount of oil. If you’re like me and don't like your eggplants greasy but like rolls, this is the recipe for you.
Ingredients
- 2 large eggplants
- sea salt (to taste)
Ingredients for filling
- 1 lb Labne (strained yogurt)
- 1 garlic clove
- ¼ fresh dill (chopped)
- sea salt (to taste)
- ¼ tsp black pepper (ground)
Instructions
- Peal the eggplants and slice them thinly (down the length of the eggplant, so you get the longest pieces possible), and sprinkle the pieces with some sea salt. Place the eggplant in a colander and let it drain for about15min. This process is called purging where the salt draws out all moisture and the supper bitter flavor.
- While the eggplant drains, in a medium bowl mix together the Labne, chopped dill, grated garlic, a pinch of salt and the ground black pepper.
- Give it a good mix and set in the fridge until you're done grilling the eggplants.
- After the eggplant has been purged, rinse the slices well, then dry with paper towels.
- Preheat the grill (or a big cast iron pan) and spray with some cooking oil. Grill the eggplant about 3 minutes on each side (depending on thickness).Taste a little piece before you remove the eggplant to make sure it’s cooked through. Undercooked eggplant doesn’t taste good.
- Take them off the heat and let's start to assemble.
- Set a piece of eggplant on the board. Put 1 tbsp of the labne mixture on the eggplant. Spread it on the eggplant and gently roll all the way. Enjoy!