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Wonderful! It's hard to find a gluten-free, lactose-free, vegetarian recipe that actually tastes delicious and this one does. I skipped the pre-salting of the eggplant, as I think most eggplant grown today is not as bitter as it was in the past. I grilled the slices on a contact grill for about six minutes and they came out nicely marked and very soft. As for the filling, I kept taking "tastes' to the point where I had to put the bowl in the fridge to make sure there was enough for the roll-ups. But one question - what do we do with the lemon juice? I have a tiny kitchen so I tend to measure out all the ingredients and then clean and put away the containers and the measuring tools. When I finished making the roll-ups, there was a lone saucer with 2 T of lemon juice perched by the edge of the stove. Lacking other instructions, I sprinkled some of it over the eggplant. That worked nicely, in the end.. The dish got rave reviews. Many thanks!

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fkfishman1 September 02, 2013

I wish I could give 500 stars! This was fantastic. It's going straight into my "good enough for company" cookbook. It's really really good. I wouldn't change a thing. The filling is fabulous and with the leftovers I might stuff some cherry tomatoes. Or perhaps make a quiche. YUM!

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Wish I Could Cook July 15, 2012

After I saw the photo for these, I knew I had to make them. I served them as a part of a 'flavours of the world' platter. The only problem I had, was I wished I had've made a heap more!

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VegeMight July 24, 2006

Mrs B I really love this recipe...these rolls were delicious!! The filling is just so light and goes really well with the smokey flavour of the eggplant. These would be great as part of an appetizer platter or part of a Lebanese meal. Thanks so much for the recipe!!

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Fairy Nuff June 29, 2006

This made a nice side to grilled steak and salmon. I enjoyed the grilled flavor! I halved the recipe and actually enjoyed these at room temperature rather than hot. Thanks!

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Sharon123 July 04, 2005
Eggplant (Aubergine) Roll-Ups