These Baked Eggplant Rollups are filled with a vegetable sauté and smeared with garlic mayonnaise on the tops. This recipe is very easy to follow and tastes very good!
My aunt called me just to share this recipe with me stating this was so good (isn’t that so sweet of her). It sounded very easy for me. Besides, I think mayo 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 this recipe with you. Serve as a side or appetizer. Enjoy!
I just drizzled some spicy mayo on the tops for garnish. That is totally optional.
Ingredients for Baked Eggplant Rollups :
Instructions on how to make Baked Eggplant Rollups :
Preheat oven to 400 degrees F and line two baking sheets with foil. Grease foil with oil. Wash and trim the tops of the eggplants off. Then slice the eggplants lengthwise into about 1/4″ slices. Arrange on baking sheets, lightly season tops with salt & pepper, and bake in the oven for 15-20 minutes. This is just to soften the eggplants so rolling can be easier.
While eggplants are baking dice the onion, shred the carrots and finely dice the bell peppers (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 carrots, onion, and bell peppers until soft (about 7-10 min). Add the Vegeta, salt, and pepper to the sauté and transfer to a bowl to cool.
When eggplants have baked and cooled start assembling the rollups. Take the widest part of the eggplant and place 1 heaping tbsp of the sauté mixture onto the eggplant. Roll eggplant and place back onto the baking sheet as some baking is required after rolling, repeat with 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 temperature to 350 degrees F. Bake for 30-40 minutes. Remove; slightly cool and transfer rollups to paper towels to drain from any excess juices. Cool completely before serving.
Baked Eggplant Rollups
Ingredients
- 2 eggplants
- 1 onion
- 2 small carrots
- 2 sweet bell peppers 1 red & 1 orange
- 3 cloves of garlic
- 1/2 cup of mayo
- 1 tsp vegeta
- 1/2 tsp salt
- 1/8 tsp black ground pepper
Instructions
- Preheat oven to 400 degrees F and line two baking sheets with foil. Grease foil.
- Wash and trim the tops of the eggplants off. Then slice eggplants lengthwise into about 1/4" slices. Arrange on baking sheets, lightly season tops with salt & pepper, and bake in the oven for 15-20 minutes.
- While eggplants are baking dice the onion, shred the carrots, and finely dice the bell peppers.
- Preheat a large non-stick skillet over med-hi heat and sauté carrots, onion, and bell peppers until soft (about 7-10 min). Add the Vegeta, salt, and pepper to the sauté and transfer to a bowl to cool.
- When eggplants have baked and cooled start assembling the rollups. Take the widest part of the eggplant and place 1 heaping tbsp of the sauté mixture onto the eggplant. Roll eggplant and place back onto the baking sheet; repeat with 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 temperature to 350 degrees F. Bake for 30-40 minutes.
- Remove; slightly cool and transfer rollups to paper towels to drain from any excess juices. Cool completely before serving.
