Grilled Eggplant Roll Recipe With Spicy Herbed Carrots

Steps

1. 1Slice the eggplant lengthwise into 1/4-inch thick slices, sprinkle some salt and drizzle some olive oil over the eggplants and toss them well until well coated.
2. 2Arrange the eggplants on a baking tray and loosely cover the tray with foil and roast the eggplants in the preheated oven until they are soft and pliable, about 15 to 20 minutes, turning them halfway through while roasting.
3. 3Preheat a skillet on medium heat; place the eggplant slices on the skillet and roast them until soft and cooked on both sides. Proceed the same way to roast the remaining eggplants.
4. 4Use only the eggplant rounds that are large enough to stuff and roll. Chop the smaller rounds and use them as you wish.
5. 5Heat a tablespoon of oil in a wok and stir fry the carrots for a couple of minutes until al dente. Turn off the heat; sprinkle some salt and chopped parsley leaves and stir well.
6. 6Place the grilled eggplants on a flat surface, arrange the roasted carrots and a teaspoon of pesto at the end of each grilled eggplant slice. Roll the eggplant slices around to enclose the filling and arrange on the platter with the seam side down.
7. 7When ready to serve, sprinkle more cheese on top of the eggplants arranged in a baking dish and broil in the oven until the cheese melts.
8. 8Serve the Grilled Eggplant Roll with Spicy Herbed Carrots with Tzatziki and a good red wine for parties.