Aubergine Roulade

Ingredients:

1. One medium size aubergine sliced into thin circular slices
2. One teaspoon ginger garlic paste
3. One tablespoon olive oil
4. One small onion, finely chopped
5. Three large tomatoes, pureed
6. One tablespoon tomato ketchup
7. One teaspoon sugar
8. Oregano, chili flakes, Tobasco – all to taste
9. Salt and pepper to taste
10. Two tablespoon black olives
11. Half cup shredded English cheddar

Cooking Steps:

1. Salt the aubergine slices generously and leave them  in a plate to release moisture for about 15 minutes
2. In the meantime start working on your pasta sauce. Heat the olive oil in a wok.
3. Once the oil is hot, add the ginger garlic paste and give it about 30 seconds.
4. Next, add the onions and mix well till the onions become slightly translucent.
5. Next, add the tomato puree, sugar, ketchup and seasonings – salt, pepper, Tobasco, chili flakes and oregano.
6. Let it come to a boil and reduce the flame and cover it for 15 minutes and let it cook.
7. Do a taste test and add any more seasonings if required. Turn the flame off.
8. Next with the help of kitchen towel take each aubergine slice and wipe it to make it dry and get rid of all the moisture. You can even press it lightly so that it can release all the water.
9. If you have a grill, you can grill each slice without using any oil. Second option is to use little oil and roast the aubergine slices on a pan and make them crispy on both sides.
10. Preheat the oven.
11. Take an oven-proof dish and coat the base with some slightly cooled pasta sauce.
12. Next, place the aubergine slices next to each other in the dish in a way that they cover the entire plate.
13. Next, layer the entire sheet of slices generously with pasta sauce.
14. Top it with black olives and shredded English cheddar.
15. Bake it for about 10 minutes. Keep a check, as every oven is different and you don’t want it to burn.
16. Serve. Goes best with a fresh salad and some garlic toasts.

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