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Tomato and eggplant rolls
Tomato and eggplant rolls
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Delicious tomato and eggplant rolls, perfect for a meat-free mid-week dinner.
Ingredients:
  • 1 medium eggplant, finely chopped
  • 1 red capsicum, finely chopped
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 2 medium tomatoes, chopped
  • 16 sheets filo pastry
  • 80g butter, melted
  • 250g cherry tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 80g mixed salad leaves
  • 20.00 ml finely chopped fresh chives
  • 20.00 ml white wine vinegar
Instructions:
  • In a large, deep frying pan, heat half of the oil over medium heat. Sauté eggplant, capsicum, zucchini, and garlic until softened, about 5 minutes. Stir in chopped tomato and 1/2 cup cold water. Simmer covered for 10 minutes until liquid is absorbed. Remove from heat and let cool for 10 minutes.
  • Preheat your oven to 220°C/200°C fan-forced and line a baking tray with baking paper. Layer 4 sheets of filo, brushing each one with butter, then cut the stack in half lengthways to create 8 rectangles. Repeat with the remaining filo and butter.
  • Take a generous scoop of eggplant mixture and spread it along one edge of a sheet of filo pastry. Fold the sides in and roll it up tightly to seal the filling inside. Place on a baking tray and continue with the rest of the filo and eggplant. Brush the filo rolls with melted butter and bake until beautifully golden, about 15 minutes.
  • In a bowl, mix cherry tomatoes, cucumber, salad leaves, and chives. In a jug, whisk together vinegar and the rest of the oil. Season with salt and pepper. Pour over the salad mixture and toss well. Serve with rolls.

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