Eggplant roll-ups with adjika 2

Eggplant Roll-Ups With Adjika

Yield 6 as an appetizer

These roll-ups make for a simple and delicious appetiser as part of your mezze board. The adjika can be used in a variety of ways, stirred through hummus, mayo or just smeared over toast with cream cheese.


For The Adjika

Harissa paste 2 tbsp, store-bought brands like Al Fez or Sprig, or make your own

Coriander seeds 1 1/2 tsp

Methi seeds 1 1/2 tsp

Cumin seeds 1 1/2 tsp

Walnuts 1/4 cup

Coriander 3 tbsp, finely chopped

Tomato puree 2 tetra packs 200g each

Lemon juice 2 tbsp, plus more

Olive oil 2 tbsp

Turmeric 1 tsp

Garlic 2 cloves


Long eggplants 4-5, cut into long thin slices and salted

Vegetable oil for brushing

Pomegranate molasses 3 tbsp, for brushing

Jewels from 1 pomegranate for finishing


Begin by reducing the tomato puree to a paste. You should have a bit more than 6 tablespoons left in the pan once reduced. Once reduced you want to keep this aside.

Toast the dry seeds on a hot tawa till fragrant, then pulse in a mixer grinder till powdered. To this, add the tomato paste, 1 out of the 2 tbsp of harissa, walnuts and lemon juice and pulse. Add in the chopped coriander, clove of garlic, turmeric, half a teaspoon of salt and the olive oil. Adjust the heat with the second tablespoon of harissa. Blitz and taste. Adjust the salt and the lemon juice till the spice paste is perfectly balanced. It should taste hot with the boom of whole spices and tang from the tomatoes and lemon juice.

Once the paste is ready, set it aside and keep a grill pan to heat over a high flame. As the grill pan heats, brush the eggplant slices with oil. Once the pan is smoking, lay the eggplant on the grill pan, cooking each side for 1-2 minutes or till nicely coloured and grill-marked on both sides. Baste the eggplant slices again mid-way if need be and use tongs to set each slice aside after its done.

Transfer a teaspoonful of the adjika to a slice of eggplant and roll it carefully. Brush the top with pomegranate molasses and sprinkle over the pomegranate pearls before serving.

Recipe by Belly Over Mind at