Grilled Eggplant and Potato Roti

Roti is a flat bread sandwich that is made into a wrap. This one uses the end of summer eggplant and freshly dug potatoes out of our garden!


  • 1 medium eggplant shopped into bite size pieces
  • 2 cups small baby red potatoes, cut into bite sized pieces
  • 1/2 medium onion, chopped
  • 1 teaspoon freshly ground cumin
  • Flatbread or can even use tortilla
  • 1 teaspoon tumeric
  • Salt and pepper to taste
  • Olive oil

Green Sauce for the Sandwich

  • Cilantro, 1/2 cup chopped
  • 1/2 lime freshly squeezed
  • 1/2 hot pepper, chopped with seeds and ribs removed
  • Salt and pepper to taste

To make the sauce, add the cilantro, lime juice and hot pepper. Blend well. Use yogurt in your sauce or have it all by itself




  1. After the eggplant, potatoes and onion have been cut into small pieces. Leave them separately on cutting boards.
  2. Toss with olive oil, salt, pepper, cumin and tumeric and place them all separately on two cookie sheets.
  3. Heat oven to 425 degrees and allow the vegetables to roast until each of them begin to get soft. Each one may differ in the time that it cooks.
  4. After the vegetables are cooked and cooled, place them in a large bowl to get ready to serve.
  5. To make, take a tortilla and add eggplant filling. Top with cilantro sauce.



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