Eggplant and Mushroom Wrap with Roasted Red Pepper and Sun Dried Tomato Chutney

By: Manjula Jain

August 24, 2010

Serving : 4 people

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Eggplant and Mushroom Wrap with Roasted Red Pepper and Sun Dried Tomato Chutney

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Eggplant and Mushroom Wrap with Roasted Red Pepper and Sun Dried Tomato Chutney

I was inspired by the ingredient: Bell Pepper and Eggplant. Red Bell Peppers are so delicious and sweet and roasting them brings out even more flavor and sweetness. Adding Sun Dried Tomatoes adds even more intense flavor. I’m trying to get my husband to stop eating meat, so I have to cook things with a lot of flavor and meaty textures. This chutney has very bold and robust flavor, the eggplant and mushrooms provide the meaty consistency, while the crumbled paneer adds protein.

Eggplant Mushroom Wrap

Ingredients

For the WRAP

  • 2 red bell (capsicum) peppers, roasted, peeled, chopped
  • 1/4 teaspoon mustard seeds (rai)
  • 1/4 teaspoon cumin seeds (jeera)
  • 1 pinch asafetida (hing)
  • 1 teaspoon ginger paste
  • 1 green chili, chopped
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 teaspoon paprika (dagi mirch), for color
  • 2 tablespoons peanuts
  • 1/4 cup sun dried tomatoes in oil, chopped
  • 1 walnut sized tamarind pulp (imli) , soaked in 1/4 cup hot water to soften
  • 1 tablespoon brown sugar, or to taste
  • salt, to taste

For the CHUTNEY

  • 2 Tablespoons Ghee or oil
  • 10 baby eggplants, washed and sliced into 1/4” thick coins
  • 1/2 pound button or crimini mushrooms, washed and cut into 1/4” thick slices
  • 1-3 green chilies, chopped fine
  • 1 inch piece ginger, chopped fine/divided
  • Salt to taste
  • 1/2 teaspoon cumin seeds (jeera), ground
  • 1/2 teaspoon coriander seed (dhania), ground
  • 1/4 teaspoon turmeric (haldi)
  • 2 tablespoons yogurt
  • 1/2 teaspoon garam masala
  • 1 carrot, washed, peeled and shredded (adds crunch)
  • 1/2 cup crumbled paneer
  • 1/4 cup chopped fresh cilantro
  • Roasted Red Pepper Chutney
  • 4 warm rotis

Instructions

Method

  • Wash and dry bell peppers. Coat lightly with oil. Set oven rack to highest position and broil peppers, turning as needed to blacken skin on all sides. Remove from oven, place in a bowl and cover with plastic wrap to let steam for 15 minutes. Remove blackened skin with fingers (don’t rinse peppers as it rinses away flavor). Set aside.
  • In sauté pan, heat 1 tablespoon of oil (use oil sun dried tomatoes are packed in for more flavor) over medium-high heat. Add mustard seeds and cook until they start to splutter. Add cumin seeds and hing, cook for a few seconds. Add ginger paste, chopped green chili, peanuts, turmeric, paprika, tamarind pulp, and sun dried tomatoes, cook for 1-2 minutes. Remove from heat and allow to cool a bit, then put in food processor with roasted red peppers, and blend until smooth. Add Brown Sugar and Salt to taste. Can be made a couple of days ahead.

For the CHUTNEY

  • Melt ghee in large sauté pan, over medium heat. Add sliced eggplant, mushrooms, chopped green chilies, chopped ginger and salt. Cook until eggplant and mushrooms are soft. Add ground cumin, ground coriander, and turmeric, mix well and cook for 2 minutes. Turn off heat and add garam masala and yogurt. Stir to combine.

Assemble wraps:

  • On each warm roti, spread 2-3 tablespoons of the Roasted Red Pepper Chutney. Add 1/4 of the Eggplant, Mushroom mixture and top with 1/4 of the shredded carrots, a small bit of chopped fresh ginger (optional), chopped cilantro, and crumbled paneer. Roll into a wrap and serve with fresh tomato slices and more chutney if desired. These would also be good served with some raita on the side.
Recipe Submitted by Michelle Smith
Eggplant Mushroom Wrap

Eggplant and Mushroom Wrap with Roasted Red Pepper and Sun Dried Tomato Chutney

I was inspired by the ingredient: Bell Pepper and Eggplant. Red Bell Peppers are so delicious and sweet and roasting them brings out even more flavor and sweetness. Adding Sun Dried Tomatoes adds even more intense flavor. I’m trying to get my husband to stop eating meat, so I have to cook things with a lot of flavor and meaty textures. This chutney has very bold and robust flavor, the eggplant and mushrooms provide the meaty consistency, while the crumbled paneer adds protein.
No ratings yet
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Course Bread
Cuisine Indian
Servings 4 people

Ingredients
  

For the WRAP

  • 2 red bell (capsicum) peppers, roasted, peeled, chopped
  • 1/4 teaspoon mustard seeds (rai)
  • 1/4 teaspoon cumin seeds (jeera)
  • 1 pinch asafetida (hing)
  • 1 teaspoon ginger paste
  • 1 green chili, chopped
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 teaspoon paprika (dagi mirch), for color
  • 2 tablespoons peanuts
  • 1/4 cup sun dried tomatoes in oil, chopped
  • 1 walnut sized tamarind pulp (imli) , soaked in 1/4 cup hot water to soften
  • 1 tablespoon brown sugar, or to taste
  • salt, to taste

For the CHUTNEY

  • 2 Tablespoons Ghee or oil
  • 10 baby eggplants, washed and sliced into 1/4” thick coins
  • 1/2 pound button or crimini mushrooms, washed and cut into 1/4” thick slices
  • 1-3 green chilies, chopped fine
  • 1 inch piece ginger, chopped fine/divided
  • Salt to taste
  • 1/2 teaspoon cumin seeds (jeera), ground
  • 1/2 teaspoon coriander seed (dhania), ground
  • 1/4 teaspoon turmeric (haldi)
  • 2 tablespoons yogurt
  • 1/2 teaspoon garam masala
  • 1 carrot, washed, peeled and shredded (adds crunch)
  • 1/2 cup crumbled paneer
  • 1/4 cup chopped fresh cilantro
  • Roasted Red Pepper Chutney
  • 4 warm rotis

Instructions
 

Method

  • Wash and dry bell peppers. Coat lightly with oil. Set oven rack to highest position and broil peppers, turning as needed to blacken skin on all sides. Remove from oven, place in a bowl and cover with plastic wrap to let steam for 15 minutes. Remove blackened skin with fingers (don’t rinse peppers as it rinses away flavor). Set aside.
  • In sauté pan, heat 1 tablespoon of oil (use oil sun dried tomatoes are packed in for more flavor) over medium-high heat. Add mustard seeds and cook until they start to splutter. Add cumin seeds and hing, cook for a few seconds. Add ginger paste, chopped green chili, peanuts, turmeric, paprika, tamarind pulp, and sun dried tomatoes, cook for 1-2 minutes. Remove from heat and allow to cool a bit, then put in food processor with roasted red peppers, and blend until smooth. Add Brown Sugar and Salt to taste. Can be made a couple of days ahead.

For the CHUTNEY

  • Melt ghee in large sauté pan, over medium heat. Add sliced eggplant, mushrooms, chopped green chilies, chopped ginger and salt. Cook until eggplant and mushrooms are soft. Add ground cumin, ground coriander, and turmeric, mix well and cook for 2 minutes. Turn off heat and add garam masala and yogurt. Stir to combine.

Assemble wraps:

  • On each warm roti, spread 2-3 tablespoons of the Roasted Red Pepper Chutney. Add 1/4 of the Eggplant, Mushroom mixture and top with 1/4 of the shredded carrots, a small bit of chopped fresh ginger (optional), chopped cilantro, and crumbled paneer. Roll into a wrap and serve with fresh tomato slices and more chutney if desired. These would also be good served with some raita on the side.
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Comments

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    inthira
    June 2, 2011 at 5:37 am

    hi madam manjula…i’ve tried mushroom&peas resepi….its very dilicious..i and my husband has enjoy ur food..at dis moment we are on vegetarian for 2mths,so hope madam will teach more new spicy resepi.caz we luv spicy n sour..thanks alot madam…

    Chris Saladino
    November 29, 2010 at 6:25 am

    I’ve invited the whole family to ours this xmas for a big dinner, so obviously the roast is pretty central to that.. I found a tonne of ideas at this roast recipe site, but cant seem to decide on one – there’s too many to choose from! It is fun planning such a big christmas meal though!

    pat Rogers
    August 30, 2010 at 6:42 pm

    Looks yummy and is definitely going to be on our table soon.

    Dorothy
    August 30, 2010 at 3:55 pm

    MARVELOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    deborah ohalloran
    August 30, 2010 at 7:31 am

    it tastes the best….and isnt that really what this is about…yummy!!!

    navjit
    August 25, 2010 at 10:00 am

    it definitely looks delicious but i think it is quite a lengthy one…

    Vidya
    August 25, 2010 at 8:50 am

    Pretty unique! loved the contents- will definitely try it out!

    Toby
    August 24, 2010 at 6:26 pm

    Of all the recipes, this is the one I would try first — I love the idea of roasting the red pepper, and also adding some protein. The whole thing looks utterly delicious.

    Sunny
    August 24, 2010 at 1:27 pm

    so far the most creative!

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