Crispy eggplant rolls filled with eggs, cheese and mayonnaise

Crispy eggplant rolls filled with eggs, cheese and mayonnaise

Juicy eggplant rolls with minced meat from the oven

Crispy eggplant rolls filled with eggs, cheese and mayonnaise

Eggplant rolls stuffed with eggs, cheese and mayonnaise

The crispy fried eggplant, complemented by a delicate filling of cheese, eggs and mayonnaise - this great eggplant roll appetizer captivates with its taste from the first bite.

Please rate this recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
COOL TIME 30 mins
Total Time 1 hr 5 mins
Course Snacks, Side dishes, appetizer
Cuisine German recipes
Servings 6 persons
Calories 231 kcal


  • 2-3 eggs
  • 150 g cheese
  • Salt to taste
  • Black pepper to taste
  • 2-3 tablespoons mayonnaise
  • 3 eggplants
  • 1-3 tbsp vegetable oil


  • Boil eggs, let cool and peel.
  • Coarsely grate together with the cheese.
  • In a bowl, season with salt and pepper.
  • Add mayonnaise and mix.
  • Cut the eggplants lengthwise into thin strips.
  • Sauté in heated oil in a skillet for a few minutes on each side.
  • Degrease eggplants on paper towels and let cool slightly.
  • Spoon filling onto each eggplant strip.
  • Wrap the eggplants into rolls.
  • Serve the eggplant rolls chilled as an appetizer.


  • Pot
  • Pan
  • grater
  • Knife
  • Spoon
  • Turner
  • Paper towels
  • Plate


Calories: 231kcalCarbohydrates: 14gProtein: 10gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 83mgSodium: 210mgPotassium: 570mgFiber: 7gSugar: 8gVitamin A: 385IUVitamin C: 5mgCalcium: 209mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Stuffed eggplant rolls with mayonnaise, cheese and garlic

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