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  • Writer's pictureYiannoulla Burness


Stimulate your appetite and enjoy these light and savoury eggplant rolls stuffed with a delicious filling, complimented with a sweet and sour harissa glaze.

Serve as an appetizer or part of the main course with other components to make a complete dish.

EQUIPMENT: 1 mandolin or sharp knife and chopping board

1 shallow non stick fry pan or baking sheet tray


1 medium to large eggplant

1 tablespoon light tasting oil


*Peel the eggplant and slice into equal thickness.

*Brush slices with a little oil and cook in batches a few at a time on medium heat in a non stick pan. Cook until starting to change colour to a nice brown then transfer to a plate and let rest while the filling is being made.

*Other alternative is to place the eggplant slices on a sheet tray and bake in the oven at 220 degrees Celsius or 420 degrees Fahrenheit for approximately 20 minutes or until done.


1 cup onion, chopped finely

6 medium garlic cloves, minced

2 chilli deseeded and minced (optional)

1 cup of eggplant, diced small

1 large tomato, diced small

1/4 teaspoon Himalayan pink salt

2 tablespoon flat leaf parsley, chopped finely

1/2 cup lightly toasted pine nuts

1 cup cooked brown basmati rice may substitute for quinoa or other type of rice


*Heat a shallow pan on medium heat, add a little oil then finely chopped onion and sauté' for a couple of minutes.

*Add in minced garlic and chilli continue to sauté' stirring gently for another minute.

*Add in tomato and salt and cook until tomatoes start to break down.

*Add in chopped parsley, toasted pine nuts and cooked rice.

*Mix ingredients together and heat through until flavours are combined.

*Taste and add more salt if needed.

*Remove pan from heat and cool slightly before making the rolls.

*To roll the roulades, place the eggplant slice onto a clean chopping board or surface.

*Take a heaped teaspoon of the filling and place it in the middle of the eggplant slice, roll up gently and place on a serving plate, continue until you have filled each eggplant slice or run out of mixture.

*Make the harissa glaze sauce and drizzle over rolls just before serving.


*1 heaped teaspoon cornflour or other thickener

*1/2 cup filtered water

*2 tablespoon fresh harissa or 1 tablespoon harissa paste

2 tablespoon apple cider vinegar

2 teaspoons maple syrup

salt to taste


*Mix the cornflour with 1-2 teaspoons of water to form a paste

then add the rest of the water to make a slurry.

*Put the fresh harissa, apple cider vinegar and maple syrup into a small saucepan, place over medium heat until it begins to simmer.

*When the mixture begins to simmer add the cornflour slurry a little at a time and stir until it begins to thicken. The sauce needs to be thin not thick.

*Add salt to your taste.

*Drizzle the sauce over the egg plant rolls when ready to serve.

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