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Eggplant is a popular main ingredient in the Ukrainian cuisine. We make salads, eggplant caviar (Ikra) or as some call it Eggplant Stew all mainly served as appetizers or “snacks” as Americans would call it.
These Baked Eggplant Rollups are filled with a vegetable sauté and smeared with garlic mayonnaise (aioli) on the tops. This way the eggplants get a nice golden color. This recipe is very easy to follow and tastes scrumptious!
You will love these plump, juicy eggplant roll ups with a surprising vegetable filling! Baking eggplant is the easy way to make the flesh soft and bendable for rolling.
Watch How to Make Eggplant Rolls !
Ukrainian Eggplant Rolls
My Ukrainian aunt called me one day to share this recipe with me stating that this was very good (isn’t that so sweet of her). In our culture we tend to share good recipes because we do cook a lot for our families, so, sharing sparks some motivation.
Needless to say, this appetizer sounded very easy for me. I mean who wouldn’t want tasty ways to use up aubergines. Besides, I think mayonnaise and eggplants go really well together. I served these as an appetizer for my guests yesterday and my friend had asked for the recipe. I am more than glad to share it with you. Serve it as a side or vegetable appetizer. Enjoy!
I also drizzled some Spicy Mayonnaise on the tops for garnish. That is totally optional.
Ingredients for Baked Eggplant Rollups :
Instructions on How to Make Baked Eggplant Roll ups :
- Prep: Preheat the oven to 400°F and line two sheet pans with foil. Grease foil with oil.
- Wash and trim the tops off of the eggplants. Then slice the eggplants lengthwise into about 1/4″ thick slices. Arrange eggplant slices into a single layer on the prepared baking sheets.
- Season the tops with salt and pepper, and roast in the oven for 15-20 minutes. This is just to soften the eggplants so rolling can be easier. You don’t want to over bake or they will turn mushy.
4. While the eggplants are baking make the vegetable filling: dice the onion, and bell peppers, shred the carrots (I shredded half the peppers and diced the other half for a finer texture.) Preheat a large non-stick skillet over med-hi heat and sauté the carrots, onion, and bell peppers until soft (about 7-10 minutes). Add the Homemade Vegeta Seasoning, salt, and pepper to the vegetable mixture and then transfer it to a large bowl in order cool.
5.When eggplants have baked and cooled down, start assembling the eggplant roll-ups. Place 1 heaping tablespoon of the vegetable mixture on the bottom part of the eggplant. Roll up the stuffed eggplant and place back onto the baking sheet, repeat rolling up the remaining eggplant.
6. Crush the garlic with a garlic press and add to 1/2 a cup of mayonnaise; stir to combine and lightly smear the tops of the rolled eggplants. Place into the oven and reduce temperature to 350°F. Bake for an additional 30-40 minutes.
7. Remove; slightly cool and transfer rollups to paper towels to drain from any excess juices. Cool completely before serving.
You need to try this thinly sliced eggplant rolled up with vegetables and garlic aioli, then bake it! Have you tried it yet? Comment me below if you did!
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Baked Eggplant Rollups
Equipment
- 1 large bowl
- 1 sharp knife and cutting board
Ingredients
- 2 medium eggplants, (sliced into 1/4" thick slices the long way)
- 1 medium onion, (diced)
- 2 small carrots, (grated)
- 2 large bell peppers, (1 red and 1 orange)
- 3 cloves garlic, (finely minced)
- 1/2 cup Homemade Mayonnaise
- 1 tsp Vegeta Seasoning
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400°F and line two baking sheets with foil. Grease foil.
- Wash and trim the tops off of the eggplants. Then slice eggplants lengthwise into about 1/4" thick slices. Arrange them on baking sheets. Season the tops with salt and pepper, and bake in the preheated oven for 15-20 minutes until soft but not mushy.
- While eggplants are baking shred the carrots, and finely dice the onion and bell peppers.
- Preheat a large non-stick skillet over med-hi heat and sauté the carrots, onion, and bell peppers until soft (about 7-10 minutes). Add the Vegeta Seasoning , salt, and pepper and transfer the filling to a bowl in order to cool.
- When the eggplants have baked and cooled start assembling the rollups. Place 1 heaping tablespoon of the vegetable mixture onto the bottom part of the eggplant slices. Roll eggplant and place back onto the baking sheet; repeat rolling the remaining eggplant.
- Crush garlic and add to 1/2 a cup of mayo; stir to combine and lightly smear tops of the rolled eggplants.
- Place into the oven and reduce the temperature to 350°F. Bake for an additional 30-40 minutes.
- Remove; slightly cool and transfer rollups to paper towels to drain from any excess juices. Cool completely before serving.
Notes
- Garnish with fresh parsley or Spicy Mayo.
Nutrition (per serving)
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