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Eggplant Roll Up Appetizer in a row on a plate

Eggplant Roll Up Appetizer

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.
Course Appetizer
Cuisine Russian, Ukrainian
Keyword eggplant appetizer, eggplant recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 servings
Calories 66kcal


  • 2 medium Eggplants
  • 1 large Carrot
  • 1 large Scallion or small Yellow Onion
  • 1 Garlic Head
  • tbsp Oil
  • 3 tbsp Tomato Paste
  • 1 tbsp Mayonnaise
  • Salt & Pepper to taste


  • Rinse eggplant under cold water. Slice it into 1/4 inch thick circles; you can also cut it lengthwise.
    Eggplant cut vertically into pieces 1/4 of an inch in thickness
  • 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.
    Eggplant laid out on baking sheet
  • Clean and grate carrots. Dice onions and clean garlic cloves.
    Ingredients on table include a bowl of grated carrots, sliced scallions, and peeled garlic
  • 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.
    Mixer of veggies being cooked in skillet on a stove top
  • 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.
    Filling placed on one corner of the eggplant
  • Keep refrigerated until you are ready to serve.
    Eggplant Roll Up Appetizer on a long plate


Calories: 66kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 463mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg