Ingredients
2 medium eggplants
¼ tsp SIDS CRAZY SALT
2 large carrots, grated
1 small yellow onion
8 garlic cloves
1 tbsp rice bran oil
5 tbsp tomato paste
2 tbsp Best Foods mayonnaise
1 tbsp salt, adjust to taste
SIDS SALT & PEPPER, to taste
Directions
Rinse the eggplants under cold water. Slice them into 5 mm thick circles or lengthwise strips.
Preheat oven to 230°C or low grill. Place the eggplant slices on a baking tray then lightly sprinkle with SIDS CRAZY SALT. Brush each one with oil on both sides. Bake the eggplant until it softens. (about 5 minutes) Alternatively, you can use the grill to cook the eggplant if you want a smokier flavour.
Preheat a frypan over medium-heat with oil. Cook the carrots and onions until they soften. Add the tomato paste and mayonnaise, continually stirring the mixture to prevent it from burning. Add the pressed garlic and season the mixture to taste with SIDS SALT & PEPPER.
Place a spoonful of the sautéed veggie mixture at the end of each of the eggplant strips and roll them up. For the round pieces, place a spoonful of the veggie mixture in the centre and fold both sides over.
Keep the eggplant roll-ups refrigerated until you're ready to serve them. Enjoy.
