Eggplant Rolls

(347 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 1 person

🍓 Ingredients

1 package Dry yeast 📝 🍽
500 grams Wheat flour 📝 🍽
2 cloves Garlic 📝 🍽
1 tablespoon Sugar 📝 🍽
1 tablespoon Rosemary 📝 🍽
2 level tablespoons Salt 📝 🍽
2 Eggplants 📝 🍽
2 tablespoons Olive oil 📝 🍽
some Pesto 📝 🍽
as you like Oil for frying 🍽
as you like Tomatoes strained 🍽
possibly Eggs beaten to coat 🍽
  Salt 📝 🍽

🍽 Instructions

Knead a dough from flour, dry yeast and sugar with warm water and let it rise for at least 20 minutes. Season the dough with pressed garlic, rosemary, salt and olive oil and knead again, then let it rise again in a warm place for at least 15 minutes.

Meanwhile, quarter the eggplant and cut these quarters into slices about 1 cm thick and lightly salt to taste. Then fry the slices in a pan and do not be stingy with the oil!

Then roll out the dough in sheets slightly larger than the eggplant slices, spread with strained tomatoes and pesto, place the eggplant slice on top and roll up. Then pinch the ends of the roll closed.

Be careful- I always get my countertop pretty dirty doing this…. Bake the finished rolls (you can also brush them with beaten egg for shine – but you don’t have to) at 175 degrees in the oven until they have a nice color. The rolls taste warm and cold super delicious – especially with red wine!

📊 Nutrition Facts

Nutritional values per serving:

178 g
275 g
475 g

📝 Recipe Overview

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