Grilled Eggplant Rolls

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    Grilled Eggplant Rolls

    Grilled Eggplant Rolls

    (226)
    30min


    207 people made this

    A delicious roll stuffed with grilled eggplant, feta cheese, basil and garlic mayonnaise. Perfect for lunch.

    Ingredients
    Serves: 2 

    • 1 small eggplant, halved and sliced
    • 1 tablespoon olive oil, or as needed
    • 1/4 cup (65ml) mayonnaise
    • 2 cloves garlic, minced
    • 2 bread rolls
    • 1 small tomato, sliced
    • 1/2 cup (30g) crumbled feta cheese
    • 1/4 cup chopped fresh basil leaves

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat your grill. Brush eggplant slices with olive oil and place them on a baking tray. Cook under the grill, about 15cm from the heat for 10 minutes, or until tender and toasted.
    2. Split the bread rolls lengthways, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
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    Reviews and Ratings
    Global Ratings:
    (226)

    Reviews in English (226)

    by
    274

    Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo.  -  28 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    158

    Mmmmm! I really liked this recipe. I did change a few things though. First of all, I would peel the eggplant. The skin on mine got a little tough after it was cooked, and slice the eggplant into 1/2-inch slices. When they're too thin, they do come out crispy! Instead of brushing with oil, I sprayed the slices with cooking spray and dusted with salt and pepper. I used light mayo and reduced the amount to cut calories. I added 1/4-1/2 tsp garlic powder instead of the garlic cloves because I was short on time. It was delicious!  -  10 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    88

    Truly the most delicious sandwich ever. I cut the eggplant about 1/2" thick and grilled it on a charcoal grill, and I used Portuguese rolls. My husband and I couldn't stop raving about them. This sandwich now has a place of honor in my repetoire.  -  28 Mar 2006  (Review from Allrecipes USA and Canada)

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