If you are looking for a starter, look no further, these flavorful gluten-free rolls are filled with a smoky eggplant spread, also called baba ganoush, and served with a spicy red bell pepper puree.
There is a lot of burning involved in this recipe, the eggplants are cooked directly on an open flame to infuse them with a smoky flavor, and the red bell peppers are roasted in the oven until the skin is dark.
This recipe takes some time to prepare but all the steps are very easy and the baba ganoush and red bell pepper sauce can be make ahead of time.
You start by making the baba ganoush, which is basically fire-roasted eggplants mixed with tahini, lemon juice and spices. It’s like hummus but made with eggplants. Baba ganoush is a popular dish in Arab countries, I discovered it recently and I have to admit I like it even more than hummus, I particularly love its smoky flavor.
If you don’t have a gas stove, you can roast the eggplants in a 400°F pre-heated oven for about 30 minutes, just be aware the flavor will be different and not as smoky.
The red bell pepper puree is made with red bell peppers that you grill in the oven until the skin turns black. Once cooled, the skin should come out easily.
Perfectly spicy and slightly sweet, this puree is great on its own and can also be used as a ketchup replacement. Try it with baked sweet potato fries!
Each roll is filled with baba ganoush, finely chopped fresh tomatoes, pine nuts and chives. The red bell pepper puree pairs very well with the smoky flavor of the baba ganoush. Don’t be intimidated by the length of the recipe, it’s easy and very tasty! This recipe makes about 2 large rolls, or 8 small pieces if cut.
If you are feeling extra-fancy you can lightly drizzle these rolls with a lemon vinaigrette, it’s totally optional though and will still taste great without it.
These rolls are the perfect starter but can also be served uncut as a main dish. You can serve them warm, at room temperature or cold. We prefer them cold though, chilled for at least one hour in the fridge.
Let me know if you try this recipe, and if you are a baba ganoush-lover, I would love to hear how you use it in recipes!
- 3 medium eggplants
- ¼ cup tahini
- 2 cloves of garlic
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp chili
- 3 tbsp lemon juice
- 1 tsp salt
- 3 medium red bell peppers
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 shallot
- 1 tsp maple syrup
- ⅛ tsp sriracha (or hot sauce)
- 1 tsp tomato paste
- ¼ cup oat flour
- 2 tbsp arrowroot
- ¼ cup white rice flour
- ½ cup water
- ½ tsp turmeric
- ¼ tsp ground cumin
- ¼ tsp salt
- 1 tsp ground flaxseeds
- 1 small tomato, very finely chopped
- fresh chives or green onion, finely chopped
- 2 tbsp pine nuts
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp mustard
- ½ tsp maple syrup
- ⅛ tsp salt
- ½ shallot, minced
- watermelon radish
- arugula salad or sprouts
- Wash the eggplants and prick them about 10 times with a small knife.
- Char the eggplants on a gas burner over a high flame for about 15 minutes, turning them every 5 minutes. They should look burnt on the outside and very soft.
- Let the eggplants cool for about 20 minutes, or until cool enough to handle.
- Peel off the burnt skin with your hands, it should come out very easily.
- Put the eggplant flesh in the bowl of a food processor and add the tahini, garlic, paprika, cumin, chili, lemon juice and salt. Process for about 5 seconds, until everything is pureed but not completely smooth. Transfer to a large bowl and place in the refrigerator.
- Preheat your oven broiler (or preheat to 475°F).
- Wash the red bell peppers, cut them in half lengthwise, remove the tops and scoop out the seeds.
- Place them skin side up on a baking sheet lined with aluminium foil. Brush them with olive oil.
- Bake for about 20-25 minutes, or until the skin is mostly black.
- Remove from the oven and let cool 20 minutes.
- Peel off the skin from the red bell peppers.
- Place the red bell peppers, balsamic vinegar, shallot, maple syrup, sriracha and tomato paste in a blender and blend until completely smooth. Transfer to a small bowl and place in the refrigerator.
- In a large bowl, whisk together oat flour, arrowroot, white rice flour, turmeric, ground cumin, salt and ground flaxseeds.
- Slowly pour in the water and whisk until everything is well combined. Let sit about 5 minutes.
- Heat some oil in a large non-stick skillet over medium heat.
- Fold a sheet of paper tower in half and moisten with oil. Rub the skillet with the oiled paper towel.
- Pour about ½ cup of batter into skillet and tilt the pan with a circular motion to spread the batter evenly.
- Cook for about 30 seconds, until golden brown. Loosen with a spatula, turn and cook the other side for another 30 seconds. You should make about 2 large "crepes".
- Place the crepe on a plate, spread a thin layer of baba ganoush on top, add about 2 tablespoons chopped tomato and some fresh chives. Add one tablespoon of pine nuts.
- Carefully roll up the rolls tightly. Cut each roll into 3-4 pieces and eat the scraps. Place in the refrigerator for about 1 hour.
- In a small plate, using a spoon, draw a line with the red bell pepper sauce.
- Add 3-4 rolls and garnish with sprouts or salad, pine nuts and watermelon radish. Drizzle with lemon vinaigrette (optional) and serve.
- Combine the lemon juice, olive oil, shallots, maple syrup, mustard and salt in a small bowl.
- Mix until well combined and store in the refrigerator.