Eggplant Rolls with Tomato and Garlic

Eggplant rolls with tomato and garlic are a light and flavorful appetizer inspired by Mediterranean cuisine. Imagine silky, thin slices of fried eggplant layered with a vibrant combination of garlic mayonnaise and a slice of fresh tomato, then rolled and chilled until ready to serve. Each bite delivers a creamy, savory punch followed by a burst of juicy tomato—perfect for festive gatherings or as an intriguing starter.

This recipe is deceptively simple but guaranteed to impress, especially when you’re short on time but long on style. Let’s roll up some magic—and maybe earn a few compliments along the way.

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  Cut the eggplant into thin slices.
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  Put the eggplant slices in a bowl and salt them. Leave for 10-15 minutes for the bitter water to come out.
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  Absorb the water with dry cloths. Then heat a frying pan with oil, and fry the eggplant slices, over low heat, with a lid.
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  Turn your eggplant over on the other side. Add a little more oil during frying, if needed.
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  Press garlic and add to mayonnaise.
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  Add a little salt. Stir.
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  Cut tomatoes into long slices.
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  Prepare the table: fried eggplant, chopped tomatoes, mayonnaise sauce, and put a slice of eggplant on a plate.
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  Grease with a tablespoon of mayonnaise sauce over the eggplant.
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  Put a slice of tomato at the end of the slice of eggplant.
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  Then roll.
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  Do the same with the remaining eggplant. Refrigerate for at least an hour, then serve.