Eggplant Rolls

 A plate of eggplant appetizers

Lately I’ve been remembering all the great food my mom used to cook when I was growing up. She was a pretty decent chef! Another one of my favorite recipes that she prepared are her delicious Eggplant Rolls. Now not everyone loves eggplant, but I believe that’s just because they haven’t had it prepared well. I have always been an eggplant lover (thanks, Mom!), and was happy to hear that one cup of cooked, cubed eggplant contains from 20-35 calories. 

I found a few more reasons to love eggplant, too; it contains fiber, which helps protect the digestive tract and control diabetes. While you can take the skin off of the eggplant for this recipe, I encourage you to leave it on—the skin contains nasunin, a potent antioxidant and free radical scavenger shown to protect the lipids in brain cell membranes. I guess that kind of makes eggplant brain food!

Yield: 4

Eggplant Rolls


  • 3 Tablespoons olive oil

  • 1 medium eggplant

  • salt

  • 1 cup fresh Dill

  • 1 cup fresh Parsley

  • 1 cup fresh Cilantro

  • 2 medium garlic cloves

  • 1 Tablespoon of mayonnaise

  • 1/2 cup of walnuts, chopped


  1. Heat up olive oil in a large skillet.

  2. Cut off the end of the eggplant. Then cut lengthwise 1/2inches each slice.

  3. Sprinkle gently with salt each side.

  4. Sauté each side till cooked through, about 2 mins each side or it starts getting a golden-brown color. Take out, and place on a paper towel.

  5. Blend together dill, parsley, cilantro, garlic, mayonnaise and walnuts.

  6. Spread on to each eggplant slice and roll it up.



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 A plate of Eggplant Rolls