Eggplant rolls with tomato,garlic and herbs

4 servings
10 min
20 min


Number of serving: 4

2-3 tomatoes (depending on size of eggplant and tomatoes)

½ cup of flour

Pepper, salt

2 cloves of garlic

3-4 tablespoons of olive, vegetable or sunflower oil

2 tablespoons of mayo

Dill, parsley, basil.


  • Wash your eggplant and tomatoes.

    Slice the eggplant lengthways (the thinner the slices, the betterJ

    Season each slice with salt and pepper and let it stay for 5-10 minutes.

    Set the frying pan on medium heat, pour the cooking oil, coat each eggplant slice with flour and fry each slice until golden brown on each side and soft.

    Remove the fried eggplant on the paper towel so that the oil would drain.

    Slice the tomato and then cut the slices in halves (they should look like little timbersJ.Peel your garlic.

    Crush the garlic with the garlic press.

    Wash and cut your herbs. (I normally use dill or parsley)

    Mix the crushed garlic, herbs, and mayo. Add some salt and pepper to the sauce.

    Take the eggplant slice, cover it with mayo sauce and add one or two of your cut tomato ?timber?:-)

    Roll everything up!

    Repeat with all the eggplant slices.


    ****Tip from Helen**** sometimes I cut the very wide eggplant slices in halves, thus the rolls are smaller and more neat if you want to serve at the dinner party ****Tip from Helen****


Eggplant rolls with tomato, garlic and herbs, photo 1
Eggplant rolls with tomato, garlic and herbs, photo 2
Eggplant rolls with tomato, garlic and herbs, photo 3




Very yummy and tasty!!

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Superb dish

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Very attactive savory

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