Eggplant Peanut Rollups with Turkish Tomato Sauce

Instructions for Eggplant Peanut Rollup

1. Preheat oven to 350°F. Place parchment paper on a baking sheet and lightly brush it with olive oil.
2. Cut eggplants lengthwise, so you have thin slices of eggplant. Place eggplant slices on the baking sheet and very lightly brush each side with olive oil, salt and pepper. Bake for 30 minutes total (15 minutes on each side).
3. While the eggplant is baking, prepare the peanut filling. Put peanuts, garlic and coriander into a food processor and pulse, grind.  Add in the white wine vinegar. If necessary, for a smoother paste, add in small amounts of hot water
4. After the eggplant slices have roasted for 30 minutes, place a tablespoon of the peanut filling at one end of the eggplant slice and then roll it up. 

Instructions for Turkish Tomato Sauce

1. In a large skillet, heat olive oil on medium low and then add tomato paste and cook, stirring until the olive oil begins to turn orangey-red. 
2. Add all the onion, garlic, mint and Aleppo or Maras pepper and cook for 3-5 minutes.
3. Add the diced tomatoes, drained and mix, also smashing the tomatoes until the sauce is smoother.
4. Simmer for 5 minutes, making sure the sauce doesn’t burn or stick to the pan.
5. Spoon the Turkish Tomato Sauce over the filled Eggplant Peanut Rolls and serve.  Briefly warm in the oven if necessary.