Delicious Eggplant Rollups




  • 2 eggplants, unpeeled, tops cut off and very thinly sliced top to bottom
  • 3 tablespoons olive oil, more as needed
  • 1/2 teaspoon ground black pepper
  • Nonstick cooking spray


  • 1 (12-ounce) jar roasted red peppers, drained and cut into pieces
  • 10-12 large olives, pitted
  • 1/4 cup chopped onion
  • 2 garlic cloves
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 4-3 fresh basil leaves, plus a few extra as garnish
  • 1/4 cup toasted walnuts or pine nuts


  1. Combine all the Spread Ingredients in a food processor and pulse several time until mixed but somewhat chunky and not entirely smooth.
  2. Taste and adjust the seasoning as needed. Remove and set aside.
  3. Preheat your oven to 375 degrees F. Lightly spray a 9 x 13-inch glass baking dish with the nonstick spray.
  4. Brush both sides of the eggplant slices with olive oil and season one side of each with the ground black pepper.
  5. Grill over medium heat for about 3 minutes on each side, or until softened and grill marks form.
  6. Place the eggplant slices on a flat surface. Add 1-1/2 to 2 tablespoons of the tapenade to one end of an eggplant slice. If using the walnuts or pine nuts, sprinkle over the top of the tapenade. Begin to roll the slices starting with the end that has the tapenade on it.
  7. Place each roll into the baking dish, seam side down. If you’d like, dollop any remaining tapenade over the tops of the rolls.
  8. Bake for about 10 minutes, or until heated through.
  9. Place on a serving platter, garnish with basil, and serve warm or at room temperature.

by Verda

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