Eggplant Rolls

I am a big fan of eggplant – specially when its paired with Mediterranean flavors or used in a stir fry. Its tendency to turn into a butter like flavor and texture is what I like the most.

In this recipe I baked thin slices of eggplant and turned into rolls after stuffing them with some home-made hummus. yum!

Because eggplant has such porous skin, it absorbs a lot of oil while cooking. But when you cook it in the oven (instead of a stove top), you can get away with just brushing the slices with some oil and seasoning it with some salt. The salt makes it release all the moisture while its cooking in the oven and helps it cook in a lot less amount of oil.

You can deep fry the slices or cook them on a stove top  if you want – but that will mean more oil for sure.

I used one of my classic hummus recipes to make the filling for the rolls and just added some fresh mint leaves and some chili flakes. The combination of the eggplant with hummus was just brilliant!

You can serve these rolls as an appetizer, enjoy it with you evening coffee/tea or if you want to make a wholesome meal out of it – you can serve it over a bed of couscous and pair with any of your favorite sauce. I made some tomato sauce to make it a complete meal. It is definitely a very impressive vegan appetizer that’s loaded with a lot of flavor.

Serving about 16 rolls

Cooking time 1 hour

Things you will need:

2 medium size eggplants, cut lengthwise into 1/2 inch thick slices

1 1/2 cup classic hummus

1/4 cup fresh mint, roughly chopped

2 tsp chili flakes

2 tbs olive + extra for cooking eggplant

juice of 1/2 a lemon

salt and pepper

Preheat the oven at 350F. On the baking try line up the eggplant slices and brush their surface with some olive oil. Sprinkle some salt and pepper and bake them for about 30 minutes or till the slices turn soft and slightly golden in color. Take out from the oven and let cool.

For the stuffing: In a separate bowl mix together – hummus, mint and chili flakes.

In another small bowl mix together 2 tbs olive oil and lemon juice with some salt. Whisk well till it turn into an opaque liquid.

To assemble the rolls: Take a cooked slice of eggplant and smear some hummus mix onto its surface, starting from the small side roll up the eggplant to form a tight roll. Repeat the process with all the slices. Drizzle some of the olive oil, lemon juice mixture over the rolls before serving.