Eggplant Rolls with Green Apples, Tahini and Balsamic Glaze

This Finger Food is loved by everyone. I have made these Eggplant rolls so many times and they are always a success. They are also extremely easy to make and this rather strange mixture of ingredients is actually a perfect combination (people always try to guess what’s inside).

*A very important note – the eggplants can be prepared in advance but the apples need to be grated just before serving, so you better roll the eggplants when you are just about to eat them.

Eggplant rolls with Green apples, raw Tahini and Balsamic Glaze
Eggplant rolls with Green apples, raw Tahini and Balsamic Glaze

Eggplant Rolls with Green Apples, Tahini and Balsamic Glaze
Print Recipe
Servings Prep Time
20 rolls 20 minutes
Cook Time
30 minutes
Servings Prep Time
20 rolls 20 minutes
Cook Time
30 minutes
Eggplant Rolls with Green Apples, Tahini and Balsamic Glaze
Print Recipe
Servings Prep Time
20 rolls 20 minutes
Cook Time
30 minutes
Servings Prep Time
20 rolls 20 minutes
Cook Time
30 minutes
Ingredients
Servings: rolls
Instructions
  1. This is the important part - cutting the eggplants. You would want to use a sharp knife and try to cut the eggplants accurately to 5mm thick slices lengthwise. the slices should be narrow enough (because we will roll them) but wide enough to not burn in the oven.
  2. Rub sea salt into both sides of each slice and let stand for 10 minutes. remove the salt and the fluids that came out of the eggplants. this action helps removing the bitterness from the eggplants.
  3. Arrange the eggplants one next to the other, on a baking pan (with baking paper). brush both sides of each slice in olive oil and put in the oven on 250 degrees C.
  4. Check after 10-15 minutes, if the eggplants look "tanned", flip them on the other side for another 5-10 minutes. remove from the oven for a cool down.
  5. When the eggplants are not hot anymore, grate the apples. At the edge of each slice put 1 tbsp of grated apples and 1 tsp raw Tahini. Roll.
  6. When the rolls are ready and arranged - sprinkle Balsamic Glaze on top (one of the world's greatest inventions!)
Recipe Notes

Thanks to Yoss for introducing me with a version of these eggplants, years ago, when I didn't even like Tahini yet.

BTW  - if you are an eggplant lover, you really must try this gorgeous Moussaka

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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