Baked Eggplant Rollups

These Baked Eggplant Rollups are filled with a vegetable sauté and smeared with a garlic mayonnaise on the tops. This recipe is very easy to follow and tastes very good!

📝 Ingredients

• 2 medium eggplants ((sliced into 1/4" thick slices the long way))
• 1 medium onion ((diced))
• 2 small carrots ((grated))
• 2 large bell peppers ((1 red and 1 orange))
• 3 cloves garlic ((finely minced))
• 1/2 cup Homemade Mayonnaise
• 1 tsp Vegeta Seasoning
• 1/2 tsp salt
• 1/8 tsp black pepper

👨‍🍳 Instructions

1. 1Prep baking sheets: Preheat oven to 400°F and line two baking sheets with foil. Grease foil.
2. 2Bake the eggplant slices.: Wash and trim the tops off of the eggplants. Then slice eggplants lengthwise into about 1/4" thick slices. Arrange them on baking sheets. Season the tops with salt and pepper, and bake in the preheated oven for 15-20 minutes until soft but not mushy.
3. 3Chop the vegetable filling: While eggplants are baking shred the carrots, and finely dice the onion and bell peppers.
4. 4Sauté the vegetables: Preheat a large non-stick skillet over med-hi heat and sauté the carrots, onion, and bell peppers until soft (about 7-10 minutes). Add the Vegeta Seasoning , salt, and pepper and transfer the filling to a bowl in order to cool.
5. 5Fill and roll up the eggplant slices: When the eggplants have baked and cooled start assembling the rollups. Place 1 heaping tablespoon of the vegetable mixture onto the bottom part of the eggplant slices. Roll eggplant and place back onto the baking sheet; repeat rolling the remaining eggplant.
6. 6Make the aioli and smear tops of eggplant with it: Crush garlic and add to 1/2 a cup of mayo; stir to combine and lightly smear tops of the rolled eggplants.
7. 7Finish baking rolled eggplant: Place into the oven and reduce the temperature to 350°F. Bake for an additional 30-40 minutes.
8. 8Serve eggplant rollups: Remove; slightly cool and transfer rollups to paper towels to drain from any excess juices. Cool completely before serving.