Eggplant Roll-ups with Chinese Stuffing by Shubha Ravikoti

Ingredients:

Italian / Chinese eggplants - 3
Low fat Cheddar Cheese - 1 cup
Pam spray

For the stuffing:

Onion / Green onions finely chopped - 1/2cup
Bean sprouts chopped - 1/2 cup
Carrot julliened - 1/2 cup
Green Bell Pepper finely chopped - 1/2 cup (optional)*
Soya sauce - 1 1/2 tbsp
Red Chili garlic paste - 3 tbsp (reduce it if its too spicy)
Ginger - 2 tsp
Tomato Ketchup - 2 tbsp
Sugar to taste
Salt to taste
Red chilli flakes (optional)*
Sesame oil - 1tsp

Method :

Clean and make thin slices of the eggplant lenghtwise. U will get long strips of the eggplant. Rub light salt on both the sides of the eggplant slices.
Heat a Tava / Pan and roast the eggplant slices. Roast to an extend that the slices r slightly soft and cooked. This step is important to make the slices tender and easy to roll. Spray pam on it
if u desire. Keep them aside.
Preheat the oven to 375 Degree F.
Prepare the filling. In a Deep bottom pan heat oil. Add the ginger, chili garlic paste and suate for a min. Add the onions and saute well. Now add te soya sauce and the tomato ketchup and mix well till the sauce is nice and ot. Add all the vegetables one by one and mix well. Cover and cook for some time till the veggies are tender. Add salt and chilli flakes according to taste. Once the filling is ready keep aside.
Arrange the eggplant slices one by one of a working surface. Add layer of cheese on the eggplant. Spread a spoonful of filling on the Slices evenly, Leaving an inch of the slice on one side. Roll the
slices into a swirl roll and put a toothpick to make the rolls stand. Make rolls out of all the slices. Spray pam on a cookie sheet and arrange all the rolls on it. Top each roll lightly with cheese and bake for 10-15 minutes in a preheated oven. Serve hot with Tomato Ketchup.