Eggplant roulade

Perfect as a summer dish, eggplant roulades are delicious and easy.

Ingredients for 4 persons :

  • 1 eggplant
  • 60 g of butter 1/2 salt
  • 100 g of leftover cooked meat (chicken, beef)
  • 100 g of faisselle
  • 30 g grated Emmental
  • 1 egg
  • 1/2 bunch of parsley
  • 1 garlic clove, crushed
  • 1 dash of sunflower oil
  • 1/2 tsp. teaspoon of turmeric
  • 1 pinch of chilli
  • Fleur de sel, freshly ground pepper

Eggplant roulade

- Wash and mince the eggplant, lengthwise.

- In a frying pan, melt the butter with a drizzle of sunflower oil.

Cook the eggplant slices.

- Once cooked, place them on absorbent paper then keep them warm.

Preheat the oven to 210 ° C (th. 7).

- In a salad bowl, combine the faisselle, meat, egg, crushed garlic clove, chopped parsley, spices, salt and pepper. Adjust seasoning.

- In a frying pan, combine the mixture and cook over low heat, about 3 minutes.

- Fill the eggplant slices with this stuffing, close with a pick.

- Bake for 10 minutes.

Additional information


You can add a little grated cheese on top of the eggplants, before baking.


From its richness in water (92% is more than melon!), Eggplant derives a remarkable abundance of minerals. Besides its good amount of magnesium and zinc, it has the advantage of being a diuretic thanks to its high potassium content. It is also a fruit vegetable with a high fiber content, which is particularly digestible when steamed or steamed.

Read also: benefits and virtues of eggplant

Recipe: A. Beauvais, Photo: A. Roche

Video: Scalloped Potato Roll (October 2020).