Introduction: Eggplant Rolls With Tomato & Garlic

About: Hello, my name is Auroris. Every day we have the opportunity to learn new things, to rethink tired processes, and to improve the way we work.

Hi friends!

Today, I want to share one of my family's favorite recipe "Eggplant Rolls with Tomato & Garlic" with step by step pictures.

For all you serious garlic lovers out there, I guarantee you'll become addicted to this appetizer!

Tip: It's not hard to make the vegan option, just choose a vegan mayo ;)


  • 2 Eggplant
  • 2 cloves Garlic
  • 100g (1/2 cup) Mayoneese
  • Tomatoes
  • Small Bunch Parsley
  • Salt & Pepper
  • Oil

Step 1: Wash the Eggplants, Cut the Ends Off and Cut Lengthwise Into Slices

Step 2: Generously Salt the Slices and Set Them Aside for 15 Min.

Eggplants can have quite a bitter taste, so this step helps to reduce it. Don't care about the salt proportions because we will wash the vegetables later.

Step 3: Ingredients for the Filling

Wash the tomatoes, parsley, and garlic. Cut tomatoes in small slices. This time I find green garlic in the market so I will use it, but usually, I take 2 garlic cloves.

Tip: You can use any tomatoes, cherry tomatoes or grape tomatoes as you like

Step 4: Garlic Sauce

You can pass mayo, salt, pepper, and garlic through the blender, or chop the garlic very small and combine all ingredients. Taste the sauce, it should be garlicky, but not TOO garlicky :))

Step 5: Rinse the Eggplant Slices and Pat Them Dry

Step 6: Fried Eggplant

In a frying pan heat vegetable oil, fry each slice for 2 minutes on each side. The eggplant should take a brownish crust. Add oil when needed.

Grilled eggplants also will be very yummy!

Step 7: Transfer Fried Slices to Paper Towels and Allow to Cool

Step 8:

Spread the garlic mayonnaise sauce on the eggplant slice. Place tomato and a sprig of parsley. Roll up the slice and place rolls on a dish.

Tip: Find a substitute for parsley: dill, cilantro or chervil

Step 9: Cool Before Serving and Bon Appétit!!!

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