Eggplant Rolls




Introduction: Eggplant Rolls

I love eggplant!
I eat eggplant so much that I try to  make different recipes to keep everyone else interested as well.

You will need:

A big eggplant!
cheese or jam
olive oil
salt and pepper

Step 1: Eggplant Slices

This is  probably the hardest part.

Since this is a big eggplant,  a regular mandolin is not  going to do the work.

My suggestion

Cut  the eggplant in half, vertically.

Take one half and place it flat against the cutting board.
Take a big knife, and carefully cut out slices starting from the bottom to top (closest to the board first) .

Try to  make them  the same with, and try no to cut yourself!

Step 2: Filling

You can use anything you like.
I used  light mozzarella cheese, and jam for others.

Place the cheese and the small end of the eggplant  and roll!

Rolling will be easier if you have thinner slices.
If you have thick slices, use wooden sticks to hold them in place while they cook.

Step 3: Placement

Place all the rolls with the edge facing down on a Pyrex with olive oil on the  bottom.

Step 4: Seasoning

Once you have the rolls in the Pyrex, add the seasoning.

I used olive oil, garlic salt, paprika, pepper and fresh garlic on each roll.

Step 5: Tomato

I  wanted to make them a little different than the classic covered in sauce.
Instead i added a slice of tomato to each roll.

Step 6: Bake

Preheat the oven to 375.
Bake for about 40 minutes or until the eggplant is soft and the cheese has melted.

Presentation wise, I was not that successful, but the flavor is great!
The eggplant was soft and  crunchy toasted cheese on the edges!

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    10 years ago on Introduction

    I don't usually buy egg plant although I do like it. This makes me want to experiment. I will get one the next time I go to the store. Thanks for sharing! Have a splendorous day! Sunshiine


    10 years ago on Introduction

    lol... Eggplant isn't exactly photogenic after it's sliced. ;-)

    I made sun-roasted Eggplant jerky this year. Loved it!

    Great Ible, terrier!!!


    10 years ago on Introduction

    I actually made something similar for dinner yesterday. The trick to slicing thin (besides a steady hand of course) is to have a VERY sharp knife. Sharper=better. That way you guide the blade rather than whatever it is that you are cutting into. just watch those fingers ;)