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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.

Eggplant Roll Up Appetizer

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

Recipe

Eggplant Roll Up Appetizer in a row on a plate

Eggplant Roll Up Appetizer

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Servings
6 servings
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
These eggplant appetizer roll-ups are stuffed with a garlicky mixture of carrots, onions, mayo, and tomato paste. A classic Slavic finger food!

Ingredients

  • 2 medium eggplants
  • 1 large carrot
  • 1 large scallion or small yellow onion
  • 1 garlic head
  • 1 tbsp oil
  • 3 tbsp tomato paste
  • 1 tbsp mayonnaise
  • 1 tbsp salt adjust to taste
  • 1 tsp ground black pepper
US Units – Metric

Instructions

  • Rinse the eggplants under cold water. Slice them into 1/4-inch thick circles or lengthwise strips.
    Eggplant cut vertically into pieces 1/4 of an inch in thickness
  • Preheat oven to 450°F. Place the eggplant slices on a baking sheet. Brush each one with oil on both sides. Next, bake the eggplant until it softens (about 5 minutes). Alternatively, you can use the grill to cook the eggplant if you want a smokier flavor.
    Eggplant laid out on baking sheet
  • Clean and grate the carrot. Next, dice the onions and remove the skins from the garlic cloves.
    Ingredients on table include a bowl of grated carrots, sliced scallions, and peeled garlic
  • Preheat a skillet over medium-heat with tablespoons of oil. Cook the carrots and onions until they soften. Next, add the tomato paste and mayonnaise, continually stirring the mixture to prevent it from burning. Add the pressed garlic and season the mixture to taste with salt and pepper.
    Mixer of veggies being cooked in skillet on a stove top
  • Place a spoonful of the sautéed veggie mixture at the end of each of the eggplant strips and roll them up. For the round pieces, place a spoonful of the veggie mixture in the center and fold both sides over.
    Filling placed on one corner of the eggplant
  • Keep the eggplant roll-ups refrigerated until you're ready to serve them. Enjoy!
    Eggplant Roll Up Appetizer on a long plate
Nutrition Facts
Eggplant Roll Up Appetizer
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 88mg4%
Potassium 463mg13%
Carbohydrates 12g4%
Fiber 5g20%
Sugar 7g8%
Protein 2g4%
Vitamin A 1875IU38%
Vitamin C 6mg7%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted July 9, 2013

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.