I looooove eggplant! In fact, it is my favorite vegetable of all, and I love almost anything that has eggplant in it. In Azerbaijani cooking, we use eggplants in many different ways. We can fry them, pickle them, and even preserve them in sweet syrups! Today we are going to stuff them and roll them to make a scrumptious appetizer. You will love it.
Just a few pointers before we begin. Pick long, plump eggplant with dark purple skin for the best results. Make sure you cut the slices properly—they should be neither very thick nor very thin. I used mayonnaise as a spread on the eggplant, but sour cream and even plain yogurt would work just as well. Serve the rolls warm or cold. The taste of walnuts, garlic and herbs in the eggplant is heaven! So, here we go, step by step. Have fun!
UPDATE: You can also roast the eggplant slices in your oven instead of frying them. Refer to the recipe below!
1 large eggplant
8 tablespoons (125 ml) oil (vegetable, corn, or sunflower)
2 tablespoons (30 ml) mayonnaise
4 gloves garlic, peeled and crushed
½ cup (2 oz/60 g) walnuts, finely chopped
1 ½ cup chopped fresh parsley or cilantro (coriander)
With a large sharp knife cut the eggplant lengthwise into slices, about 1/4-inch (1/2 centimeter) thick. You should be able to get about 8 slices.
Arrange the eggplant in a colander in layers, sprinkling each with plenty of salt. Put colander in a sink. Place a weight, such a plate or lid, on top. Leave for 30 minutes, to allow the bitter dark juices to drain. An alternative way to extract the bitterness from the eggplant would be to place the slices in a bowl with cold water mixed with 1-2 tablespoons salt, putting a weight on top and leaving for about 30 minutes, then draining and pat-drying them.
In a medium non-stick frying pan, heat the oil over medium heat. Rinse the eggplant, drain and pat dry. Layer the eggplant slices in batches in hot oil. Fry for 5 minutes on each side, or until golden brown. Add more frying oil if necessary (eggplant absorbs oil quickly). Remove the eggplant and drain on paper towel for about 5 minutes.
HOT UPDATE! – You can also roast the eggplant slices in the oven. Brush a piece of foil paper the size of your baking sheet with some olive oil. Place the eggplant slices on the foil and brush them with olive oil on both sides. Bake in the 450F (230C) oven for 20-25 minutes, or until lightly browned and soft. Turn the slices once to roast on both sides.
Lay the eggplant on a flat surface, such as cutting board. Using a spoon, spread about a teaspoon of mayonnaise evenly over each slice, then spread a little crushed garlic, and sprinkle with chopped walnuts. Top the slices generously with chopped herbs.
Beginning at the narrow end, gently roll up the eggplant, and transfer to a serving patter.
Congratulations! You just did it!
I just found your site! Looks delicious! Will definitely come back.
Thank you, dear Farida! It’s very tasty! I loved it, and so did my family.
I also love eggplant! What other vegetable is there? Thank you for sharing your recipes. I used to live in Baku, and miss the cuisine so much!
Thanks for stopping by my blog…I love the sound of new cuisine & this sounds divine. The pictures are great too!!
Everything you make looks delish. I love eggplants too – can’t wait to try this!
This looks fantastic! I found you from Tastespotting.com and just happen to be doing a Middle Eastern recipe trial in my kitchen now. Good timing! I haven’t explored eggplant much, but we used it in lasagna in the restaurant where I used to cook…
Thanks for the recipe!
Maya, welcome to my blog, Thank you for your nice words. This eggplant rolls are a winner in our family. Only a few actually end up on the table because I eat them while I make them:)
Oh my, I adore eggplants too. This looks divine.
Oh, Farida — these look wonderfully delicious! Thank you for sharing 🙂
Sally, Astrid, Allen – I am glad you like the recipe. Enjoy!
Those eggplant rolls look tasty!
Should we serve these rolls cold or warm (microwaved) ??
Thank you for wonderful recipes!!
Farida, I found your eggplant roll-ups…they look divine!
This si definately what I will be making tonight!!!
Wonderful blog-I will be frequenting it very very often I can assure you!
I just discovered your blog and I am already inspired. There were so many refrences in the comments to your eggplants that I had to come and check it out:-) My Mum makes these rolls but she adds pomegranate paste for a more sour taste. She also uses the same filling in beef tomatoes which is equally tasty. I am so glad to find your blog as Azari cusine are very similar to Iranian cusine which is what I was brought up on:-)I will be back soon to try some of your wonderful recipes.
I love an eggplant in almost any form it comes in.. this looks great. Thank you for sharing it.
I am so happy to see a blog that has wonderful food that you cant take your eyes of the food. An eggplant is my favorite vegetable. Coming from Turkey and not to love eggplant is impossible. I will definetly visit your blog time to time.
Thank you for all your Hard and Delicious Work in Representing Azerbaijan and Azerbaijani Cuisine!
Allah sani xoshbext elasin! Chox sag ol!
ooh!! this looks so yummy!! i *heart* eggplants too!! I can’t wait to try this!
I could not get what the last roll is? Is it bread? or “lavash” as we say in Azerbaijan? What in I wrap the rolled abeugine?
ANAR: YOU DON’T WRAP EGGPLANTS IN ANYTHING. You wrap the rest of the ingredients in fried/roasted eggplant slices. Did I get your question right?
These look wonderful. I had a similar version in a Georgian restaurant here in Baku recently and they were great. I’m going to give these a try.
JENN: Welcome to my blog. Yes, it is very similar with Georgian rolls. It can also be moistened with vinegar instead of mayonnaise.
wow vat a fulfilling dish. never tried eggplant as a filling. m sure this roll is gonna taste heaven 🙂
i just found your blog and loved eggplant rolls recipe. we at home love eggplant in any form so this will be a great recipe. i also liked your baklava recipe and will be trying it very soon.
Great job farida keep it up.
lots of love and cheers
wonderful wrap dish. farida may i ask you if filling can be nonveg? specially mince of beef? how wud it go? please advice me. thanks
Hi Dear Farida. I just wanted to say to you thank you for your wonderful website. I am using it very often. I miss my home and food my mom was making. Reading your recipes help me a lot during my cooking.
Salam Dearest Farida,
Thank you sooo much for your wonderful web-site with lovely photography. It is so easy to cook following the steps you show here. I just finished making EGGPLANT ROLLS and immediately came up online just to THANK YOU for your beautiful and delicious receipt. My got my family surpriced that I did it :))) It came out very delicious :)) I opened your page and showed your receipt to them. Now they will demand me to cook :))
Lots of LOVES from my Family and me :))
Salam yzymyza galan Novruz bairamininiz mybarak !
By gyn sizin receptinizla Paxlava bishirmisham sabirsizlikla ozlajiram bishsin Aminam ki chox ozal alinmalidi
Chox sag olun ki by blog jaratmisiniz chox gozal va komak edici di
Man hazz aliram bura galmakdan va jeni jemeklar ojranmaktan
Chox sag olun
I became famous thanks to these rolls :)) My every guest talks about these rolls even eggplant haters love it Thanks for sharing
I ate that in Russia. One of my friend from Kazhaskstan knew how to prepare these delicious eggplants.
This is a delicious recipe. Thank you for putting it on the web.
tonight i made these eggplant rolls for my guests and they loved and ate all. thanks again Feride 🙂
I tried this but it had turnip instead of walnuts. Do you know how to make it with turnip? Thanks
SARA: Never heard or tried of the turnip version. So sorry. If you find the recipe, please share.
I had these rolled years ago and loved them. I was very excited to discover your bolg and this recipe.
Are the rolls supposed to be eaten hot or cold?
KASIA – You can eat them either cold or at room temperature.
Tried this today and loved it. Thanks for the recipe.
I made these and its delicious. I used organic sour cream instead as I did not have mayo but it still came out pretty good.
Thanks for the recipe.
I tried this yesterday, they were mmmhhh. I used garlic sauce which has mayo consistency, they were a hit..definately again
thank you for sharing the recipe.
Do I need to salt the eggplant slices even if is not bitter?
I grow them in the garden,first year 🙂
ROVI – if you are sure they are not bitter, no salting is required. Salt draws out the bitterness. Enjoy!
I grew up eating these! My Grandma used to make these all the time! Thank you for the memories!
I was delighted to find your blog. I am also from Baku but live in Canada now. I love cooking and would love to try some of your recipes and share recipes that I have. Eggplants are one of my favorite vegetables. Your recipe is delicious. Eggplant rolls are very popular in my family and among our Canadian friends. When we have a potluck they usually go first. I make eggplant rolls with a slightly different filling: a mixture of chopped parsley, cilantro, garlic, crushed walnuts, some lemon juice, salt and pepper. Thank you for your wonderful blog. Will come back again!
Thank you so much for stopping by and using my recipes, Jamilla!