Eggplant roll

prep time 15 minutes, cooking time 20 minutes

This Eggplant Roll With Walnut Filling are a delightfully simply, healthy  appetizer. Baking the eggplant keeps it light and refreshing and allows the stuffing to be the showcase flavor. 


  • 3 eggplants , medium size
  • 3 cloves garlic, minced
  •  1 cup cilantro, minced
  • 1/2 cup walnuts, chopped
  • 3 tbsp mayonnaise
  • 2 tbsp olive oil
  • 1/2 cup pomegranate seeds
  • Fresh dill to garnish


  1. Preheat the oven to 400 F/200 C.
  2. Peel and slice lengthwise eggplants.  Generously salt them and let it sit for 15 minutes.  Rinse the eggplant slices well and pat them dry
  3. Lay the eggplant slices on the rack covered with parchment paper and spray each side with olive oil. bake for 10 -25 minutes or until golden

4.Meanwhile mix cilantro , walnuts, garlic and mayonnaise

5.To assemble the roll place plastic wrap on the flat surface, and  Place a cooled eggplant slice onto a work surface. Spread filling on the top of eggplants, sprinkle with pomegranate seeds, and roll the eggplants, helping with wrap.


6.Wrap the roll with plastic wrap and place into refrigerator.

7. Take out of refrigerator , unwrap ,decorate with fresh dill and pomegranate seeds. Slice and serve.