44 Responses to “Eggplant Rolls”

1. RUPA SINGH Says:
   February 26th, 2009 at 5:59 pm

   Fabulous but yet cheesy….. great receipe for eggplant lovers.keep it up.

   Take care.

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2. jyoti Says:
   February 26th, 2009 at 6:20 pm

   looks good – will have to try.

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3. Monali Says:
   February 27th, 2009 at 1:20 am

   Hey, I just love eggplant…Its a mouth watering recepie..Surely I’ll try this…

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4. arzoo Says:
   February 27th, 2009 at 3:40 am

   Hi Anuja & Hatel,
   Nice recipe.I used garlic cheese and it was delicious.Plzz give the recipe for apple pastry or puffs !

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5. Sri Says:
   March 1st, 2009 at 2:12 am

   Yummy!!!!!

   Hetal you look smashing!

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6. anjana Says:
   March 6th, 2009 at 1:59 am

   HI!!!ur recipes are easy n good.just love it:)))) thanks.
   one request,,can anybody know how bake eggless cake or brownies….
   please, if you got recipe post it

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7. hetal Says:
   March 6th, 2009 at 3:05 am

   Hi Anjana,

   Here is a video for eggless chocolate cake:

   http://showmethecurry.com/2007/11/12/eggless-chocolate-cake/

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8. rita Says:
   March 8th, 2009 at 9:29 pm

   can i make eggplant receipy without rolling the eggplant and can i used spianch instand of methi in methi pullav receipy
   Thanks

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9. hetal Says:
   March 8th, 2009 at 11:24 pm

   Hi Rita,

   Sure, you can make the eggplant dish without rolling the eggplant. Just layer them in a casserole dish with the cheese filling, similar to lasagna. Rolling them makes them easier to serve — no cutting.

   Check out our Spinach/Carrots pulao recipe – it’s yummy!
   http://showmethecurry.com/2007/09/14/spinach-carrots-pullao/

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10. Mamta Says:
    March 12th, 2009 at 5:25 pm

    This was horrible.. it didn’t come out good at all.

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11. priyanka Says:
    April 21st, 2009 at 9:40 pm

    hi hetal,
    i tried cutting eggplant length wise. it turned out bad coz i was not able to cut it properly…. it was difficult… but then i cut them in circle and made like lasagne…..

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    anuja Reply:
    April 22nd, 2009 at 12:38 am

    Excellent idea! Sometimes the eggplants are not big or thick enough to cut length-wise. So, that is a great tip if you run into that problem:)

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12. Disorichu Says:
    July 11th, 2009 at 4:29 am

    Can I use cottage cheese instead of ricotta cheese?

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    hetal Reply:
    July 11th, 2009 at 2:25 pm

    We’ve never tried it with cottage cheese, but you may be able to “grind” the cottage cheese so that the granules go away. Of course, the taste will be different.

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13. Pinal Says:
    August 25th, 2009 at 1:41 pm

    Hi Everyone,

    I haven’t tried this dish yet, but looks yummy. One thing I would do differently is use primavera sauce instead of regular pasta sauce. I use primavera sauce when making lasagna and it taste delicious. I let the primavera sauce simmer with added salt, red pepper, red vine, one med. size tomato diced and a pitch of sugar to cut the tartness and it adds a wonderful taste.

    Try it.

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    Pinal Reply:
    August 25th, 2009 at 8:32 pm

    Ooooops, I meant “pinch of sugar” above.

    Thanks.:)

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14. santa Says:
    November 3rd, 2009 at 3:15 am

    Hetal and anuja,
    Can you pls give me the brand name of the pasta sauce that you used for this recipe. The sauce that i have is very watery.

    thanks

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15. lajja Says:
    February 2nd, 2010 at 10:27 pm

    wonderful recipe. but a lot of calaries. will have to think thrice before making it…….. I guess it’s better to stay away from it, because if I like it, then fat content will be lot more in my food………

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16. vani Says:
    February 4th, 2010 at 4:43 pm

    hi hetal and anuja,

    Anjana had asked for eggless cake and brownies… so i am posting here… for all eggless recepies pls vist http://www.egglesscooking.com

    thanks
    vani.

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17. Tania Bull Says:
    March 25th, 2010 at 12:21 am

    This is the 1st dish I have made from this website (I only just discovered you both), I have just pulled it out of the oven and have taken my first bite. OMG!!!!!!!! It’s wonderful. I followed the recipe rules to a T but made it to taste and I salut you both. Great, great, great!!!! Well done from Argentina!

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18. Shilpa Says:
    June 22nd, 2010 at 2:26 pm

    Hi! I tried this recipe and it was a big hit.. I skipped adding mozzarella on the top and added a little less of the tomato paste as I wanted this to use it as purely a side dish.
    Great going you guys!

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19. Nathan Says:
    July 19th, 2010 at 7:19 pm

    Why not peel the eggplant? Is it “OK” to eat the peel? I realize that sounds silly but this is the only eggplant recipe I have seen that doesn’t start with peeling the vegetable.

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    anuja Reply:
    July 19th, 2010 at 9:31 pm

    Hi Nathan,
    In this recipe (the a few others), the peel is what keeps the eggplant slices intact otherwise the eggplant would become to soft to hold shape AND hold the stuffing in there
    Eggplant skin is perfectly fine to eat

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20. chaku Says:
    July 21st, 2010 at 10:43 pm

    how to make crispy eggplant ????

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21. Sangeeta Puri Says:
    September 16th, 2010 at 1:23 am

    Excellent recipe for vegetarians and a great party dish.
    Can I have a recipe for vegetarian meatballs please.
    Great website and lot of new vegetarian dishes. Love it.
    Keep up the good work. Nice twist and variation for Indian palate.

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22. Saachi Says:
    October 5th, 2010 at 5:53 pm

    Very yummy… I made it last saturday.. n it was delicious… I liked the skillet that you have used in your video.. Could you please guide me from which store can I buy the same? I am staying in USA only…

    Thanks in advance

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    hetal Reply:
    October 12th, 2010 at 3:23 pm

    Hi Saachi,

    The skillet can be purchased from any department store like Walmart, Bed Bath & Beyond, Macy’s etc in the housewares department.

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23. Pia Says:
    December 3rd, 2010 at 3:49 am

    Hey Anuja and Hetal,

    Made this today, it came out FAB- Thanks a ton for the amazingly easy recipe. I wanted to ask you few questions, but not regarding this recipe, I hope thats ok:

    1- Can you please post the recipe of fried/steamed dumplings or wantons? A genuine request.

    2- Can we bake a cake in a toaster oven, the oven has an option of baking pizza though.

    3- The recipe of carrot cake was divided between 2 pans, will the time change if I combine and make it in one pan? You gave the dimensions of the pan as 9×13. Can you please give the diameter for a circle pan?

    Thanks a ton and sorry for annoying you with so many questions at one go..

    Thanks again

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    hetal Reply:
    December 3rd, 2010 at 1:39 pm

    Hi Pia,

    1. We will put dumplings on our list.
    2. We have never tried to bake a cake in a toaster oven but you should be able to do it. You may have to use smaller pans (unless you have a large toaster oven) and because of this, the baking time will probably be less. You would have to keep checking by inserting a toothpick and see if it comes out clean. Be sure to properly pre-heat the oven before putting in the pans.
    3. In our recipe, we said we used 2 9inch pans or you could use 1 9×13 pan. The cooking time should be approx the same as the thickness of the batter in one or two pans will be the same. The cooking time would change if you were to use (for example) a loaf pan.

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    Pia Reply:
    December 3rd, 2010 at 5:40 pm

    Thank You for the prompt reply Hetal.

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24. safiya Says:
    December 31st, 2010 at 4:57 am

    Hai.. where can i get this italian seasoning..? ANy specfic brand … name plz..?

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    hetal Reply:
    December 31st, 2010 at 6:04 pm

    Hi Safiya,

    In the US, it is available where all other spices are sold (same aisle in the grocery store). It is basically a blend of many different spices like oregano, basil, thyme, etc. Any brand will do.

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25. Pinal Says:
    January 4th, 2011 at 3:21 pm

    I’ve noticed that you directly add the pasta sauce on top of the rolls. Pasta/spaghetti sauce are usually very blend in flavor. Does adding sauce “as is” effect the taste or it’ll still taste great?

    Thanks a lot.

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    hetal Reply:
    January 4th, 2011 at 3:58 pm

    Hi Pinal,

    If you like, you can add extra spices to the sauce (of course it depends on the sauce…some are good as is). Keep in mind that the stuffing is very flavorful as well.

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26. Pinal Says:
    January 4th, 2011 at 9:58 pm

    What brand of sauce are you using?

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    hetal Reply:
    January 4th, 2011 at 11:31 pm

    Hi Pinal,

    We use different ones from time to time. Prego, Classico and Bertoli make pretty good ones.

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27. Anonymous Says:
    January 10th, 2011 at 2:50 pm

    I made this over the weekend and it turned out fabulous. Thanks for another great recipe.

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28. Xaria Says:
    January 31st, 2011 at 2:31 pm

    I don’t have a broiler. What can be done instead???

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    anuja Reply:
    February 1st, 2011 at 3:09 am

    Hi Xaria,
    Traditionally the Eggplants are roasted on the direct flame – so you can do that but please, do be very careful or you can roast it on the barbeque grill and get the same effect

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29. banita Says:
    February 28th, 2011 at 3:51 am

    hetal i loved your recipes .They r very easy and delicious.
    thanks !!!!

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30. priyanka Says:
    October 9th, 2011 at 7:17 pm

    Thanks for the awesome recipe.And instead of pasta sauce can I use tomato puree or can you suggest some other substitute? And instead of italian seasonings can I use only thyme and oregano because that’s all I have.

    Thank you in advance for solving my queries.

    [Reply]

    

    hetal Reply:
    October 11th, 2011 at 7:23 pm

    Hi Priyanka,

    Pasta sauce has many other flavors and ingredients than plain tomato puree. You could use tomato puree if you worked on it a bit and add some seasonings. Also, pasta sauce is pre-cooked whereas tomato puree is not. You can use thyme and oregano if Italian seasoning is not available.

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31. kini Says:
    November 4th, 2011 at 11:24 pm

    hi hetal!

    i made a lot of dishes from ur websites, and it came out good, everybody likes it at home, but i have one question, in this recipe, can i subtitute the ricotta cheese to sour cream, cuz the thing is i really dont like ricottta cheese, and second questin is, i’ve noticed in ur all recipes that u r using one chamcho……lol which is red from front part, where did u get it from? i love it, i tried to look for it in the american store, coudnt find it, plz reply.

    Thanks,

    Kini

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    hetal Reply:
    November 9th, 2011 at 12:42 am

    Hi Kini,

    Sour cream will not work in this recipe because it will melt and become saucy. Ricotta cheese holds shape and texture. The red “chamcho” is not available anymore…even we cannot find it sorry.

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