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Eggplant Rolls

What you need: 

1 medium eggplant, sliced lengthwise 1/4" thick
1 small onion, chopped
1 tablespoon oil
2 large carrots, grated
1 garlic clove, chopped
2 tablespoons vegan mayonnaise
1 tablespoon tomato sauce/ketchup

What you do: 

1. Heat oven to 375 degrees F. Sprinkle eggplant with salt and let drain.
2. Saute onion in a little bit of oil, add carrots and garlic, 1/2 cup water and cook with lid until soft. Add mayonnaise when done. Let cool.
3. Roast eggplant on parchment paper. Put 1 tablespoon carrot mixture on the flat end and roll to the pointy. Secure with toothpick.
Serve hot or cold.

Preparation Time: 
30 minutes
Cooking Time: 


This was easy to make and a great snack!


;)b Completely delicious. I'm eating another helping right now! Thanks for the idea! I changed a pick around when it came to spices and preparation but stayed true to the idea. Thanks Again!!!!!!  ;)b ;)b


Pretty beautiful thing. I tried last night. I eat 6 for dinner, but get hungry very soon. :o


This is a lovely idea.  Personally I had a great deal of difficulty slicing the eggplant into thin, even slices (and what is 0.2"?  i've never heard of 1/5 of an inch as a measurement before! maybe you meant .25"?)  therefore, i ended up with about 1/2 of the eggplant in proper slices, and 1/2 in mangled pieces.  so, I used the bits and pieces and came up with my own filling for the slices:

cut 1/2 an eggplant into tiny pieces, and 1/2 into the horizontal strips as described in the recipe.  salt all pieces liberally with sea salt, and place in colander for 20 min. so that the bitter juices of the eggplant are sucked out by the salt and can drain away.  rinse with water & pat dry.
grate 1 carrot and add with eggplant in pan; simmer in a little oil until eggplant is translucent.
add some Bragg's, mustard, and nutritional yeast, and whizz with hand-held blender, or food processor.  Spoon into roasted eggplant slices and roll up.  I made these to go with some Dolmades (seasoned rice in grape leaves), and they complimented each other nicely - very greasy & rich for vegan food though!

Cheers for the idea Keda, and next time I'll try YOUR filling! :)

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