There’s nothing ordinary about these eggplant rolls. They’re classy, beautiful, and out-of-this-world delicious.
Remember when I shared my easy eggplant spread recipe with you all a few weeks ago? I told you it was an easy way to use up leftover veggies, especially eggplants. Well, this time of the year I usually always have eggplants in stock. There are just so many delicious things you can make with them. These eggplant rolls, for example, are one of my favorite ways to use up eggplants. And if you make this recipe at home, I’m certain it’ll become a fast favorite for you and your family, too.
Tips and tricks for perfect eggplant rolls
Don’t slice your eggplants too thick. Thick slices will take longer to sear and won’t’ roll easily either. Try to aim for 1/4inch or 1/2inch slices.
Make sure you sear the eggplant slices until they’re nicely browned. If you take them off the heat too quickly, they might be hard and not cooked thoroughly. These rolls aren’t baked or fried at the end, so this is the only time you’re cooking the eggplants. You don’t want to bite into undercooked eggplants.
Use a food processor. If you don’t have one, you could of course chop your ingredients as small as you can. Your spread, however, will still be a little coarse and grainy. The food processor helps everything come together nicely, making it easier to spread on your eggplant slices.
Don’t skimp out on the spread. Be generous while spreading your mixture onto the eggplant slices. Don’t do yourself a disservice; this spread is amazing.
Don’t worry if you’ve never made eggplant rolls before. Follow these easy steps, tips, and tricks and I’m sure they’ll turn out delicious.
What do I need to make this recipe?
- 1 eggplant
- 1 handful fresh dill
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 2 garlic cloves
- 1 Tbsp sour cream
- sat
- 1/2 cup walnuts
- extra virgin olive oil
How to make Eggplant Rolls:
- Wash and slice 1 eggplant. Sprinkle a pinch of salt on both sides of the sliced eggplant.
- Add 3 Tablespoons of extra virgin olive oil in a heated pan. (You could grill slices instead).
- Sear the slices of eggplant and fry until they brown, then flip them over and fry the other side.
- Meanwhile you could make the filling.
- The filling combines very well in a food processor, however you could just chop the herbs and nuts very small.
- Into a food processor add small handfuls of dill, parsley, and cilantro (without the stems). Also add 1/2 cup of walnuts, 2 garlic cloves, and 1Tablespoon of sour cream. Mix until all is blended very well and spreadable.
- After the eggplant slices have browned, remove them onto a paper towel.
- Spread each eggplant slice with the walnut and herb spread, and roll them up.
More eggplant recipes you’ll love:
Equipment I Used
Eggplant Rolls
Equipment
- Knife
- Cutting board
- Skillet
- food processor
Ingredients
- 1 eggplant sliced
- 1 handful fresh dill chopped
- 1 handful fresh parsley chopped
- 1 handful fresh cilantro chopped
- 2 garlic cloves minced
- 1 Tbsp sour cream
- salt to taste
- ½ cup walnuts
- extra virgin olive oil
Instructions
- Wash and slice 1 eggplant. Sprinkle a pinch of salt on both sides of the sliced eggplant.
- Add 3 Tablespoons of extra virgin olive oil in a heated pan. (You could grill slices instead).
- Sear the slices of eggplant and fry until they brown, then flip them over and fry the other side.
Meanwhile you could make the filling:
- The filling combines very well in a food processor, however you could just chop the herbs and nuts very small.
- Into a food processor add small handfuls of dill, parsley, and cilantro (without the stems). Also add 1/2 cup of walnuts, 2 garlic cloves, and 1Tablespoon of sour cream. Mix until all is blended very well and spreadable.
- After the eggplant slices have browned, remove them onto a paper towel.
- Spread some filling on a slice of eggplant and roll. Enjoy!
Nutrition
