Eggplant Rolls (Vegan)

This is a wonderful side dish for eggplant lovers also these would be great as part of an appetizer platter. honestly I loved this recipe because it has few ingredients . Having so few ingredients was a plus so I decided to make these eggplant rolls. Make certain to slice the eggplants quite thin or they will not roll up well. Get longer eggplants so your roles can be bigger.eggplant rolls1

I mixed garlic and sour cream for the filling.The filling is just so light and goes really well with the flavour of the eggplant. It’s hard to find a lactose-free, gluten-free, vegetarian recipe that actually tastes delicious and this one does. Made this last night and it was delicious ! Absolutely yummy on an Autumn night with a big green salad.eggplant rolls

Eggplant Rolls (Vegan)
Prep time
Cook time
Total time
Serves: 8
  • 2 eggplants sliced lengthwise about ¼-inch thick
  • salt and pepper
  • 6 tablespoons extra-virgin olive oil, for cooking
  • 2 cloves garlic minced
  • 1 cup sour cream (vegan)
  • 1 tomato (cut in wedges)
  1. Cut eggplants lengthways into thin slices and sprinkle with salt to help remove excess moisture and bitterness. Allow to stand in a colander for 10 minutes.
  2. Rinse and dry well.
  3. In a large nonstick skillet cook the eggplant in olive oil until golden, 2 minutes on each side. Drain and cool.
  4. Filling
  5. In a small bowl, combine sour cream with garlic. Season with a little salt and pepper.
  6. Spread 1 tablespoon filling on each eggplant slice then put tomato and tightly roll up.
  7. Serve warm or cold


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