Eggplant Roll Up Appetizer  Recipe

This eggplant appetizer is quite common at Slavic weddings here in WA. It works perfectly for summer, while all the veggies are fresh and nutritious. I like the lightness of the calories in this dish, got to keep the body in shape for that bikini, right? lol. But for real, it is a pretty good dish.

The cool bonus about it, is that it is served cold, so you can keep on serving it throughout the next few days.

Serving size:
    • 2
    • medium Eggplants
    • 1
    • large Carrot
    • 1
    • large Scallion; or small Yellow Onion
    • 1
    • Garlic Head
    • Oil
    • Salt & Pepper; to taste
40 min
20 min
Ready in
1 hr


Rinse eggplant under cold water. Slice it into 1/4 inch thick circles; you can also cut it lengthwise.
Preheat oven to 450F, place slices on a baking sheet. Brush with oil on both sides. Lightly sprinkle one side with salt. Bake until the eggplant softens; for about 5 minutes. You can also use a grill for cooking eggplants.
Clean and grate carrots. Dice onions and clean garlic cloves.
Preheat skilled on a medium heat with 2 tablespoons of oil. Cook carrots and onions until soft, add tomato paste, mayonnaise, continue stirring food as it cooks. In the end, add pressed garlic, season with salt and pepper.
Place a spoonful of sauteed mixture at a single end of the strip and roll it up. For the round pieces, place mixture in the middle and fold the both sides over.
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