Roasted Eggplant Rolls | Cooking With Jade The Food and Travel Blog by Chef Jade

Roasted Eggplant Rolls


(Cooking Time: 35 minutes Preparation Time: 10 minutes Servings: 4)

These roasted eggplant rolls are a nice way to satisfy people who are non-fans of eggplants. It’s simple and easy to prepare, but delicious and you can present it very nicely. It will pair excellently with warmed pasta sauce.



  • Amount per Serving
  • Calories 95.3g
  • Fats: 4.6g
  • Cholesterol: 0.0mg
  • Total Carbohydrate: 6.3g
  • Protein: 7.1g


  • 2 eggplants
  • 1 cup of quinoa
  • 1 cup of pine nuts
  • 1 onion
  • 3 tbsp of olive oil
  • 3 tbsp of basil leaves (a little)
  • 1 pinch of salt
  • 1 pinch of ground black pepper
Roasted Eggplant Rolls


  • Preheat the oven to 180°C (360°F). Remove the stems from the eggplants, rinse them and cut them into thin slices. Arrange them on a non-stick baking sheet, season with salt and pepper, brush them with the oil and bake for about 20 minutes, turning them over halfway through cooking.
  • Meanwhile, rinse the quinoa and cook it for about 15 minutes in twice its volume of salted water.
  • Heat 1 tablespoon of oil in a frying pan and sauté the peeled and minced onion. Add the pine nuts and brown them for a few minutes. Incorporate the quinoa, salt, pepper and mix.
  • Garnish the roasted eggplant slices with the mixture and roll them on themselves. Divide among plates, sprinkle with chopped basil, drizzle with the remaining oil and serve.
  • Enjoy your dish!
Roasted Eggplant Rolls

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