Eggplant Rollups



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Eggplant rollups is an amazing dish which can be served as hors d’oeuvre at a party or a lip smacking finger food at home. It is light, healthy,vegetarian,appealing,easy to assemble, can be prepared in advance and can be served  warm or cold. Eggplant slices are grilled in the oven,seasoned and spread with muhammara, ( walnut and red bell pepper spread ) and rolled up tight. You can get innovative with spreads, but personally I found this combination very delicious ….tangy,nutty,sweet and hot flavors all rolled in one.






Eggplant Rollups


  • 1 large eggplant or 2 medium
  • salt and pepper
  • dry oregano and basil
  • 1 tbsp. olive oil for brushing
  • Muhammara for spreading


  1. Slice the eggplant lengthwise. One large eggplant should give about 8 slices. Rinse them and pat dry.
  2. Brush them on both sides with olive oil.
  3. Spread them on a baking sheet/grill plate.
  4. Season both sides with salt,pepper,dried basil and  oregano.
  5. Grill or bake in a preheated oven at 200º for 8-10 minutes or until eggplant slices are cooked.
  6. Remove in a flat plate.
  7. Spread a heaped teaspoon of the delicious walnut spread (Muhammara).
  8. Roll up the slices from one end to the other.
  9. Arrange in a serving platter.
  10. You can serve with toothpicks in a party or as a finger food at home.
  11. Enjoy….









If you like this simple recipe please don’t forget to join me on Facebook. Have a wonderful weekend!!  🙂



89 thoughts on “Eggplant Rollups

  1. What a brilliant way of using an eggplant Ana! Love, love, love it. Has Elaine @ Foodbod seen this? She’s been featuring it all week long :). I’m going to have to make that paste for sure, it must pair beautifully with the eggplant. Happy weekend to you.

    Liked by 2 people

    1. Thank you Loretta ☺ Eggplant is such a versatile veggie. I have been cooking a lot with it these days. Elaine hasn’t seen it as yet because it just got published. I always love to have her over when I put up something vegetarian. All you guys are wonderful friends constantly motivating me 💕

      Liked by 2 people

  2. These sound so delicious Ana! They would be great for a party as you suggested. Will the wonders of eggplant never cease?? 🙂 I’ve never thought to make my own muhammara before, but it would be another good use for the bottle of pomegranate molasses I have!

    Liked by 1 person

    1. Muhammara is one versatile dip worth making and storing in the fridge. If nothing else we can just dip a slice of plain bread on a tired day and have a delicious dinner. Eggplant as you said is a wonderful veggie. I have two more yummy recipes made with eggplant ready to be posted. Thank you dear for liking it ☺

      Liked by 1 person

    1. Thank you dear Linda ☺ I am glad I could make you hungry for once otherwise it is always the rest of us getting ravenous on the way outta your blog. Have a wonderful week ahead too☺👍

      Liked by 1 person

  3. This sounds like a great way to serve eggplant, one that I hope to prepare this summer. Last year, my eggplants were crowded out by tomato plants that went Jurassic Park and took over the bed. I’ve a new planting system in mind for this season and your recipe will be a great way to prepare what is sure to be a bumper crop of eggplant — I hope! 🙂


    1. Haha! I am visualising the scene. Tomatoes on a rampage!! I am sure the eggplants will take back their lost land this time. Thank you for the kind words. I am waiting to see the delicious vegetarian recipes which you will be making with fresh crop right from your yard/field.

      Liked by 1 person

  4. How creative and great recipe for eggplants. Although I love eggplant parm, I’d like to do something else with my eggplants. I do cook eggplants as an omelet by microwaving it for a few minutes to soften and then soak in egg and season and fry. Another good one is to cut the eggplants like french fries and then season them with garlic and saute them till they soften and then sprinkle with tamari or soy sauce. Delicious as an accompaniment to certain main dishes.

    Liked by 1 person

    1. Thank you so much for sharing your wonderful recipes. I will try them. I have been experimenting with eggplants these days and i made crisp fingers and lasagna which i was going to post. It is indeed a versatile vegetable. Thank you for stopping by and for the kind words ☺

      Liked by 1 person

    1. Thank you so much for the kind words ☺ Eggplant is so versatile that I am having fun experimenting with it these days . Have a wonderful weekend 👍☺


    1. Thank you so much. Please do try it. Eggplant is really a versatile vegetable. I have been trying my hand on a few other variations. I also wonder how it would taste in a dessert 😉

      Liked by 1 person

  5. I’ve been having problem posting comments on your site for some reasons. Anyhow I’ll repeat the comment that disappeared from my screen haha. I’m always looking for new and tested vegan and vegetarian recipes and this dish looks SO delicious especially with muhammara that I have never had. I printed this recipe to try it. This will be great for appetizer at parties too. Thanks for sharing.

    Liked by 1 person

    1. I am so sorry that you were having trouble with commenting. It happens to me too most of the time. Some wordpress technical glitches I presume. But i am so glad that the problem got resolved and I could get to talk to you. thank you and please do keep visiting 🙂


  6. Hey Ana, I have created a new group on Facebook for Food Bloggers and Food Lovers called ‘Recipe Repertoire’ ( and will be featuring a blogger and their recipe link everyday as the ‘Recipe of the Day’. I find this recipe of yours very innovative and the photos so appetising. As a token of appreciation, I have chosen to put this up as the Recipe of the Day today. Congrats and do have a look at the ‘Recipe Repertoire’ Facebook Group! 🙂 🙂

    Liked by 1 person

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