how to prepare any night of the weekTomato and eggplant rolls

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and eggplant rolls. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and eggplant rolls is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and eggplant rolls is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons olive oil
  • 1 medium eggplant, finely chopped
  • 1 red capsicum, finely chopped
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 2 medium tomatoes, chopped
  • 16 sheets filo pastry
  • 80g butter, melted
  • 250g cherry tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 80g mixed salad leaves
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon white wine vinegar


  • Step 1
    Heat half the oil in a large, deep frying pan over medium heat. Cook eggplant, capsicum, zucchini and garlic for 5 minutes or until softened. Add chopped tomato and 1/2 cup cold water. Cook, covered, for 10 minutes or until liquid is absorbed. Remove from heat. Cool for 10 minutes.
  • Step 2
    Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat with 2 more sheets. Cut filo stack in half lengthways. Repeat with remaining filo and butter to make 8 rectangles.
  • Step 3
    Spoon 1 heaped tablespoon eggplant mixture along 1 short end of 1 piece of filo. Fold in sides. Roll up to enclose filling. Place on tray. Repeat with remaining filo and eggplant mixture. Brush filo rolls with butter. Bake for 15 minutes or until golden.
  • Step 4
    Meanwhile, combine cherry tomato, cucumber, salad leaves and chives in a bowl. Whisk vinegar and remaining oil together in a jug. Season with salt and pepper. Add to salad. Toss to combine. Serve with rolls.

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