Egg Plant Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

Rate This Recipe


  • 5 long eggplants, cut lengthwise in 4 slices each
  • 225 g - tomatoes, pureed in a blender
  • 115 g - bread crumbs
  • 85 g - cheese, freshly grated
  • 2 hard-boiled eggs, wedged
  • 5 tbsp - olive oil
  • 1 medium white onion, finely diced
  • 1 tsp - fresh oregano leaves, finely chopped
  • salt and pepper
  • frying oil

How to Make Egg Plant Rolls

  • In a skillet, bring the oil to frying temperature.
  • Lightly fry the eggplant until golden on both sides. Set it aside.
  • In a small skillet, fry half of the bread crumbs with 1 tablespoon of the olive oil, until golden.
  • In a skillet over medium heat, pour 3 tablespoons of olive oil.
  • Add the onion. Saute until the onion is soft and translucent.
  • Stir in the fried bread crumbs. Turn heat off and cool to lukewarm.
  • When the onion is cold, combine the grated cheese, oregano, salt and pepper.
  • Preheat oven to 370 F (190 C).
  • Spread over the bottom of an oven pan 1 tablespoon of olive oil and a small quantity of the bread crumbs.
  • This will prevent the eggplant rolls from sticking to the pan.
  • Place the eggplant slices on a workboard.
  • On each slice, put 1 tablespoon of the onion mixture, 1 egg wedge, and 1 tablespoon of tomato puree and roll them.
  • Place the eggplant rolls in the oven pan, side by side in rows.
  • Spread the remaining tomatoes and bread crumbs on the rolls. Bake for about 20 minutes. Serve warm.