Delicious garlicky Eggplant appetizer roll! Fried eggplant that is smothered with garlic and mayo. An easy to make recipe with step by step photos.
My mother grew up in Odessa, Ukraine, but the village she lived in consisted mostly of Bulgarians. They had very rich soil, therefore they grew most of their own produce. One of the most common vegetables they grew were eggplants. I’m not sure if this recipe is exactly Bulgarian, but I know it was a common eggplant appetizer for the people in her village. Eggplant is normally very bland if eaten fresh, that’s why we deep fry it and smother it in garlicky mayonnaise. If you like garlic, you will love this recipe!
Ingredients for Eggplant appetizer roll ups
- 2 eggplants
- 4 tomatoes
- salt to taste
- 1/2 tsp garlic, zested (1 large clove)
- 1/4 cup Mayonnaise
- Peanut oil for deep frying
How to make Eggplant appetizer rolls
1. Wash each eggplant and cut lengthwise into 1/2 inch thick slices.
2. Generously salt both sides of each slice. Place the salted eggplant in a colander. Then, place a bowl or plate under the colander because the salt will cause the eggplant to release some liquid. Let the sliced eggplants sit for about 20-30 minutes.
3. Heat peanut oil in a pan on high heat. Fry each eggplant about 1 minute on each side or until golden brown.
4. Place a paper towel on a plate before transferring the fried eggplant to absorb any excess oil.
5. Cut each tomato into 8 equal wedges and zest the garlic. Combine the mayonnaise and zested garlic into a small bowl and set aside.
6. Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up. Now you have a completed eggplant appetizer roll!
More easy Eggplant recipes:
Eggplant Appetizer Roll ups
Print Pin RateIngredients
- 2 eggplants
- 4 to matoes
- salt to taste
- 1/2 tsp garlic zested (1 large clove)
- 1/4 cup Mayonnaise
- Peanut oil for deep frying
Instructions
- Wash each eggplant and cut lengthwise into 1/2 inch thick slices.
- Generously salt both sides of each slice.
- Place the salted eggplant in a colander. Then, place a bowl or plate under the colander because the salt will cause the egg plant to release some liquid. Let the sliced eggplants sit for about 20-30 minutes.
- Heat peanut oil in a pan on high heat.
- Fry each eggplant about 1 minute on each side or until golden brown.
- Place a paper towel on a plate before transferring the fried eggplant to absorb any exes oil.
- Cut each tomato into 8 equal wedges and zest the garlic. Combine the mayonnaise and zested garlic into a small bowl and set aside.
- Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up.
Nutrition
simplyhomecooked
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jessica says
What is the name of the village where your mother used to live? I am from “Odesska oblast” too; just wondering if I know that place.Thank you
simplyhomecooked says
My mother is also from Odesskaya Oblast 🙂 Tatarbunarskiy rayon selo Dimitrovka. What are your parents’ names? I wouldn’t be surprised if we are distantly related 😉 lol
jessica says
I sent you an email
Valentina says
Just made these today. Haven’t had them since I lived at home. We use the same recipe. So yummy
Inna says
I am deffinatly going to make this for Sunday! I don’t use penut oil, do you think I can substitute it for avacado oil or light olive oil? Thanks! Love your blog btw!
simplyhomecooked says
Thank you Inna, I’m glad you enjoy my blog 🙂 Avocado oil would work fine too 🙂