Grilled Eggplant Roll-ups

For Grilled Aubergine Roll-Ups with Spiced Lentils //

• aubergine sliced, lengthwise (eggplant/brinjal) – 1
• split bengal gram, washed (chana dal) – 1 cup
• tomato, chopped – 1
• onion, ginger-garlic paste – 1/2 cup
• pinch of asafetida
• cumin seeds – 1 teaspoon
• mustard seeds -1 teaspoon
• turmeric powder – 1/4 teaspoon
• coriander powder – 2 teaspoons
• red chili powder – 1 teaspoon
• tamarind paste – 1 tablespoon
• salt as per taste
• olive oil – 2 tablespoons
• coriander leaves, chopped – 1 tablespoon

How to Make Grilled Aubergine Roll-Ups with Spiced Lentils //

1. Take a pressure cooker. Add chana dal, with 2 cups of water, asafetida, chopped tomatoes, salt, and turmeric powder. Close the coverlid, and pressure cook for 6-7 whistles. Remove from heat, and let the pressure cooker cool down for a while till there is no pressure remaining. Drain extra water, if there is any ( don’t throw that, we will use it in sauce).
2. Heat oil in a pan. Add cumin seeds, and mustard seeds to it. When the seeds start to splutter, add onion and ginger-garlic paste to it.
3. Let it cook for 3-4 minutes. Now add red chili powder, coriander powder, and tamarind paste along with ⅛ cup of water. Let the spices cook for 3-4 minutes.
4. Now add pressure-cooked chana dal and mix well. Add chopped coriander to it. Cook for 5 more minutes. Remove from heat.
5. Heat a grill over high heat. Grill the aubergine slices in batches for 3 minutes each side. Allow to cool slightly.
6. Spread a heaped tablespoon of the cooked lentils mixture evenly over each eggplant slice. Roll up the eggplant slices, and close with wooden cocktail sticks.
7. Arrange some cooked lentils on a serving plate. Top with grilled Aubergine Roll-Ups. Serve hot with steamed rice. Enjoy!