Eggplant Roll-up Appetizer


Eggplant Roll-Up Appetizer




1 medium eggplant
1 large carrot grated
1/2 small yellow onion
4 garlic cloves
1/2 tbsp oil
2 1/2 tbsp tomato paste
1 tbsp mayonnaise
1/2 tbsp salt adjust to taste
1/2 tsp ground black pepper






Rinse the eggplants under cold water. Slice them into 1/4-inch thick circles or lengthwise strips.

Preheat oven to 450°F or low broil. 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.

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.

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.

Keep the eggplant roll-ups refrigerated until you’re ready to serve them. Enjoy!


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