Rolls with Lentils in Oriental Style Recipe
On the days of fasting, you also want to eat delicious and varied food. I suggest you prepare a very tasty and beautiful dish-eggplant rolls stuffed with lentils with fried onions and carrots. And to make the rolls have an even more refined taste, I suggest cooking them in an oriental style, i.e. pour them with a sweet and sour sauce, which is traditionally used in various dishes of Chinese and other Asian cuisine.
Cook Time
Cook Time
  1. Take two smooth eggplants, cut them into plates 8-10 mm thick.
  2. Sprinkle the plates on both sides with salt (slightly, do not need a lot of salt), fold in a stack and leave for 20-30 minutes. Before you cut the eggplant into plates, you need to cut the skin from one side and from the opposite side, the same width as in the photo. This is done so that on the first and on the last plate the skin is only on the edges, as in other plates that are cut from the middle part of the eggplant.
  3. Squeeze out excess moisture from the eggplant.
  4. I will bake eggplants in the oven, pre-greasing the plates with vegetable oil on both sides with a brush. The baking temperature is 200 C for about 10-15 minutes.
  5. I like the method of baking eggplants in the oven more than frying them in a frying pan, since this way the eggplants are not greasy.
  6. Lentils I cook in a slow cooker on the function of “cereals”, pre-soaked it in water for 30 minutes. The ratio of cereals and water when cooking is 1 to 2.
  7. Cut a small onion into cubes, grate the carrots on a fine grater. Fry everything in vegetable oil, at the end add two crushed garlic cloves. Add the boiled lentils to the onions and carrots, mix all the ingredients.
  8. I knowingly cooked more lentils than is required for rolls, as we love this kind of cereal with fried onions and carrots.
  9. Now we take a plate of baked eggplant, put the lentil filling on the edge and roll it up.
  10. All the other eggplants are also rolled into rolls with filling and put them in a deep container.
  11. Mix all the ingredients for the sauce in a saucepan and bring to a boil and thicken.
  12. Pour the sauce over the eggplant rolls. Since the sauce is prepared with starch, it immediately envelops each roll and turns out very, very tasty.
  13. Rolls in the section. Bon Appetit!

Related posts: