Eggplant Rolls with Yogurt Sauce (Video Recipe)... The origins of eggplant rolls topped with yogurt sauce trace back to the Middle East and the Levant. This delicious combination (eggplant with a yogurt, tahini, and garlic sauce) is commonly prepared as part of Levantine and Arabic appetizers. Watch this appetizer video from Sayidaty Kitchen and impress your guests with this delicious and simple Levantine appetizer recipe.
Cooking Time: 40 minutes
Serves 5
Ingredients for Eggplant Rolls with Yogurt Filling (Video):
- 1 large eggplant, sliced into rounds and fried
- Vegetable oil (for frying, as needed)
- 30 grams Greek yogurt
- 1 large red bell pepper, roasted
- 2 cloves garlic, crushed
- A pinch of parsley
- 1 tablespoon tahini
- 1/4 cup pizza sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 cup chopped walnuts
- 1/4 cup chopped dill
- Pomegranate seeds (for garnish, as desired)
- Olive oil (for serving, as desired)
Instructions for Eggplant Rolls with Yogurt Filling (Video):
Slice the eggplant into rounds, coat them in flour, and fry. Finely chop the roasted bell pepper and parsley, and crush the garlic. In a deep bowl, combine the Greek yogurt with the roasted red pepper, walnuts, minced garlic, salt, tahini, and olive oil. Set aside.
Spread the pizza sauce onto a serving platter.
Spread the yogurt sauce over the fried eggplant slices, then fold them in half and seal the edges with a mixture of chopped dill and parsley.
Arrange the eggplant rolls on top of the pizza sauce on the platter.
Garnish with fresh pomegranate seeds and a drizzle of olive oil. Serve chilled for at least 4-5 hours.
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