These baked eggplant rollups are a light, flavorful appetizer that comes from a family recipe passed down from my Ukrainian aunt. Thin slices of roasted eggplant are filled with a seasoned vegetable sauté and finished with a garlicky mayonnaise for a golden, savory top. They are a perfect summer snack or an elegant starter for a casual dinner.
Eggplant (aubergine) is widely used in Ukrainian and Eastern European home cooking. Popular preparations include salads, spreads like eggplant caviar (ikra), and stews — many of those dishes appear at the table as appetizers or small plates. These rollups follow that tradition: simple, vegetable-forward, and easy to share.
Watch How to Make Eggplant Rolls
Video demonstration available for this recipe. If you prefer step-by-step visual guidance, check the recipe video to see slicing, filling, and baking techniques.
Ukrainian Eggplant Rolls
This recipe is straightforward and forgiving. Baking softens the eggplant so it becomes pliable enough to roll without falling apart; the quick sauté of carrots, onions and bell peppers creates a flavorful, slightly sweet filling. Garlic mayonnaise (aioli) adds richness and encourages the tops to brown during the final bake.
I like to serve these warm or at room temperature. They make a lovely appetizer, a side dish alongside grilled meats, or a vegetable course for a buffet. If you enjoy a little extra heat, add a drizzle of spicy mayonnaise on top before serving.
Ingredients for Baked Eggplant Rollups
- 2 medium eggplants, sliced lengthwise into 1/4″ thick slices
- 1 medium onion, diced
- 2 small carrots, grated
- 2 large bell peppers (I used one red and one orange), finely chopped or half shredded for texture
- 3 cloves garlic, finely minced (use 1 clove for the filling and 2 for the aioli, or adjust to taste)
- 1/2 cup mayonnaise (store-bought or homemade)
- 1 tsp Vegeta-style seasoning or an all-purpose vegetable seasoning
- 1/2 tsp salt and 1/8 tsp black pepper, plus extra to taste
- Neutral oil for greasing the baking sheets
Equipment
- 2 baking sheets
- Large sauté pan
- Large mixing bowl
- Box grater (for the carrots) or vegetable peeler
- Sharp knife and cutting board
Instructions
- Preheat: Heat your oven to 400°F (200°C). Line two baking sheets with foil and lightly grease the foil.
- Slice the eggplant: Wash and trim the eggplants, then slice them lengthwise into approximately 1/4″ (6 mm) thick slices. Lay the slices in a single layer on the prepared sheets. Season lightly with salt and pepper.
- Roast: Bake the eggplant slices for 15–20 minutes, just until they are softened and bendable. Take care not to overbake; you want pliable slices for rolling, not mushy ones.
- Prepare the filling: While the eggplant bakes, shred the carrots and dice the onion and bell peppers. Heat a large non-stick skillet over medium-high heat with a little oil and sauté the carrots, onion, and peppers until tender, about 7–10 minutes. Season with the vegetable seasoning, salt, and pepper. Transfer the mixture to a bowl to cool.
- Assemble: Once the eggplant slices have cooled enough to handle, place about 1 heaping tablespoon of the vegetable filling near the bottom edge of each slice. Roll the eggplant tightly around the filling and place the rollups seam-side down on a baking sheet.
- Garlic aioli: Crush or finely mince the remaining garlic and mix it into 1/2 cup mayonnaise. Spread a thin layer of the garlic mayonnaise over the tops of each rollup. This will help them brown and add flavor.
- Final bake: Reduce the oven temperature to 350°F (175°C) and bake the assembled rollups for 30–40 minutes, until heated through and lightly golden on top.
- Rest and drain: Remove the rollups from the oven and let them cool slightly. Transfer them to paper towels briefly to drain any excess juices. Allow to cool completely if serving at room temperature, or serve warm.
Notes and Serving Suggestions
- Garnish with chopped fresh parsley for color and brightness.
- Try a small drizzle of spicy mayonnaise on top if you want more kick.
- These rollups are delicious served warm, at room temperature, or chilled; they are a great make-ahead appetizer.
Nutrition (per rollup, approximate)
Calories: about 77 kcal • Carbohydrates: 6 g • Fat: 6 g • Protein: 1 g • Fiber: 3 g
These thinly sliced eggplant rollups filled with a seasoned vegetable mixture and garlic aioli are simple to make and full of flavor. If you try the recipe, leave a comment to share how they turned out and any tweaks you made.