Eggplant rolls are a great appetizer or pre-dinner nibble, and the most perfect addition to the summer buffet. Eat on its own or serve as part of a tapas dinner. Everything works! For extra hungry guests, add some white beans or chickpeas to the filling. Don’t hesitate to play around with the recipe!

Eggplant Rolls Stuffed With Tomatoes and Bell Peppers
(serves 4-6 as an appetizer)

4 eggplants
a handful arugula
salt and freshly ground black pepper

Filling
2 organic bell peppers
2 medium sized tomatoes
2 small garlic cloves
0.5 cup sunflower seeds
2 Tbsp cold-pressed olive oil
2 handfuls fresh parsley
salt and freshly ground black pepper

Take out all ingredients: tasty eggplants, spicy arugula, organic bell peppers and delicious tomatoes, garlic, sunflower seeds, olive oil, fresh parsley, salt and black pepper. Such a great bunch of veggies and they go so well together. Yummy.

Wash and thinly slice the eggplants lengthwise. Put the slices on a baking sheet, add some salt and pepper and let rest for 15 minutes. Then soak up the extra liquid with paper towels. Steam the eggplant slices for 2 minutes, and put them on a plate. Let cool completely.

Cut the tomatoes in half and scoop out the seeds with a spoon. Cut the top off each bell pepper and remove the seeds in the middle. Roughly chop tomatoes and bell peppers, and set aside. Peel and chop the garlic. Add bell peppers, tomatoes, garlic, sunflower seeds and olive oil to a high speed blender and mix until well blended, but not too smooth. Add the fresh parsley (save some for garnish) and pulse a couple of times to combine. Add salt and freshly black pepper to taste. For a creamier texture, add some extra olive oil.

Place a spoonful of stuffing, some parsley and arugula at the end of an eggplant slice. Roll up the stuffing in the eggplant, and place the roll on a large plate. Repeat for all slices.

Voilà! Garnish with fresh herbs and serve. Bon appétit!

You’re more than welcome to follow us on Facebook and Instagram.