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Recipe by My Kosher Recipe Contest

Vegetable Rollup

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Vegetable Rollup
Parve Parve
Medium Medium
5 Servings
Allergens

Contains

- Egg
45 Minutes
Diets

No Diets specified

Submitted by Raizy Schwimmer

 

Great addition to your Pesach menu, this recipe looks delicious, tastes delicious and freezes amazingly!

Ingredients

Vegetables

  • 1 eggplant

  • 1 onion, diced

  • 2 sweet potatoes

  • 1 squash

  • 3 carrots

  • 3 T oil

Egg Mixture

  • 6 eggs

  • 1 cup potato starch

  • 1 cup oil

  • 1 and 1/2 tsp salt

  • 1/2 tsp pepper

Eggwash

  • 1 egg, beaten

Directions

Prepare the Rollup

1.

Preheat oven to 400 degrees F.

2.

Peel and slice the eggplant thinly lengthwise. Spread over a lined cookie sheet, spray with oil and bake for 15 minutes, until the eggplant is soft.

3.

Meanwhile, over medium heat, sauté the onions until translucent, about 5 minutes. Shred the rest of the vegetables add to the onions and sauté until soft, about 15 minutes.

4.

Combine the egg mixture and add to the vegetables.

5.

Lower oven temperature to 350°F. Pour the mixture over a lined cookie sheet and bake for 1 hour.

6.

Let it cool a little, spread on the sliced eggplant and roll like a jelly roll. Smear egg wash on top and bake an additional 20 minutes, until the top is golden brown.

Recipe tags

freezer-friendly gluten free my kosher mykosher mykosher.com Raizy Schwimmer vegetables
Vegetable Rollup

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