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
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.