These Eggplant Roulades are a simple and flavorful dish that's made with tender eggplant, roasted walnuts, and fresh herbs. You'll love how easy and delicious the preparation is.
These Eggplant Roulades are a delicious vegan take on the many cheese filled roulades and rollatinis out there. Using garlic vegan mayonnaise as the creamy filling, this dish has roasted walnuts and fresh dill as flavor boosters. They add a lot of delicious nutty and herbaceous notes to the tender, browned slices of eggplant.
One of the great things about this recipe is that it is so easy to make. Once the eggplant is cooked, you just need to fill and roll them. There is lots of versatility with these Eggplant Roulades, so tweak them however you need to so they fit with your family's preferences. Let's look at the ingredients used to make them.
Video Tutorial
What you'll need
- Eggplant. I like to use medium sized eggplants for this recipe.
- Olive oil. Just a touch to brush on the eggplants.
- Vegan Mayo. Use store-bought or homemade mayo.
- Garlic. Use more or less depending on your personal preferences.
- Roasted walnuts. Just make sure you roast them, it makes a lot of difference.
- Dill. Optional. Or parsley can be used instead.
How to make it
1. Peel the eggplant and cut it lengthwise into ¼ inch thick slices.
2. Brush them with just a little bit of olive oil and fry them on a non-stick skillet over medium heat until fully cooked and nicely browned. You will need to work in batches, 2-3 slices at a time. Season the slices with salt as you cook them.
3. In a small dish, mix the vegan mayo and garlic, and set aside.
4. To roll the roulades, place the eggplant slice onto a clean surface. Gently spread some garlic mayo on top and sprinkle it with some walnuts and chopped dill. Roll them and garnish with fresh dill. Enjoy!
Tips for the best Eggplant Roulades
- Choose a good quality eggplant. Look for eggplant that are firm, but not hard. When you press on them, they shouldn't be squishy. And they should feel heavy for their size and have no blemishes.
- Don't cut the eggplant slices too thick. Because we need to roll these eggplant slices, cut them no more than ¼ inch in thickness. This way, they will soften enough while cooking to be pliable.
- Cook them until they're flexible. Give the eggplant enough time to cook and soften so they will roll without breaking. The oil brushed on will help moisten, brown, and tenderize them.
- Roast the walnuts. This adds a lot of flavor to the nuts. Raw walnuts are very mild, but have an astringent taste that isn't always pleasant. Roasting them will get rid of it.
Add-ins and Substitutes
- Substitute vegan ricotta for the mayo. This adds a creamy, cheesy taste and texture to your roulade. You can add herbs, pesto, or tomato sauce as well.
- Add other herbs. In place of dill, you can use parsley or other herbs you like, such as chives, basil, or oregano.
- Substitute different nuts. Make this recipe with other roasted nuts, such as cashews, almonds, and pine nuts.
- Add balsamic vinegar. For a sweet and tangy finish, drizzle balsamic vinegar on these Eggplant Roulade, or heat it on the stove for a thicker and more flavorful reduction.
How to Store
You can store these Eggplant Roulades in the refrigerator in an airtight container for up to 4 days. If you would like to freeze them, you can do this in a casserole dish covered with foil and plastic wrap, or a freezer safe container. Allow them to thaw overnight in the fridge and reheat in the oven. You may find the mayo has melted into the eggplant though, so for best results, eat this dish fresh.
What to Serve with it
- Pasta. Add these Eggplant Roulades on top or on the side of a delicious pasta dish, such as Creamy Zucchini Pasta, Pasta with Roasted Pepper Sauce, Spaghetti Aglio e Olio with Spinach, or Fettuccine in Tomato Sauce.
- Salad. Serve them with Creamy Vegan Pasta Salad, Creamy Cucumber Radish Salad, Roasted Pumpkin Salad, or Tomato and Onion Salad.
- Grains. Quick and Tasty Bulgur Salad, Spinach Rice, Mushroom Couscous, and Quinoa Tabbouleh Salad could be paired with this eggplant recipe.
- Potatoes. Try these roulades with Vegan Spinach Mashed Potatoes, Paprika Baked Potato, and Garlic Smashed Potatoes.
These Eggplant Roulades are tender, flavorful, and really easy to make. Serve them with your favorite sides or main dishes for a meal your whole family will love.
More tasty vegan eggplant recipes:
Eggplant Roulades
Ingredients
- 1 medium eggplant
- 1 tbsp. olive oil
- ¼ tsp. salt
- ¼ cup vegan mayo
- 1 garlic clove, minced
- ¼ cup roasted walnuts
- ¼ cup chopped dill
Instructions
- Peel the eggplant and cut it lengthwise into ¼ inch thick slices.
- Brush them with just a little bit of olive oil and fry them on a non-stick skillet over medium heat until fully cooked and nicely browned. You will need to work in batches, 2-3 slices at a time. Season the slices with salt as you cook them.
- In a small dish, mix the vegan mayo and garlic, and set aside.
- To roll the roulades, place the eggplant slice onto a clean surface. Gently spread some garlic mayo on top and sprinkle it with some walnuts and chopped dill. Roll them and garnish with fresh dill. Enjoy!
Notes
Add-ins and Substitutes
- Substitute vegan ricotta for the mayo. This adds a creamy, cheesy taste and texture to your roulade. You can add herbs, pesto, or tomato sauce as well.
- Add other herbs. In place of dill, you can use parsley or other herbs you like, such as chives, basil, or oregano.
- Substitute different nuts. Make this recipe with other roasted nuts, such as cashews, almonds, and pine nuts.
- Add balsamic vinegar. For a sweet and tangy finish, drizzle balsamic vinegar on these Eggplant Roulade, or heat it on the stove for a thicker and more flavorful reduction.
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