Welcome to the Storied Recipe Podcast, a podcast about food, culture, and love.
My podcast guest, Anisa shared this Roasted and Marinated Eggplant Appetizer recipe from her hometown of Odesa in Ukraine, from which she immigrated before the fall of the Soviet Union. Make sure you listen to her powerful episode, Siberia, Diamonds, and Clowns! The Story of a Ukrainian Jewish Refugee while you make her Eggplant Roll Ups.
Cool, spicy, fresh, and rich: This Ukrainian Eggplant Roll-up recipe hits all the right notes!
Anisa says, "This dish usually appears as part of the appetizer table; surrounded typically with bread, small plates and fresh veggies like whole scallions, whole radishes and sliced cucumbers. [It's] a good spicy zakyska [Russian appetizer] for ice cold vodka."
P.S. Take a peek at our Summer Vodka Drinks to pair with Anisa's Eggplant Rollups.
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Listen to Anisa's Story
Anisa arrived in the US at 8 years old as a refugee from the former Soviet Union where her Jewish Ukrainian family suffered especially cruelly under their communist rule. Humor and amazing recipes are two of the legacies of Anisa’s family - and perhaps a secret weapon in their success.
This recipe takes me to the happiest of places: the large family gatherings we had with friends and neighbors. This was one of the few dishes my grandmother relinquished to my mother to make, and to be honest I still thinks hers are better than mine.
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Ingredients
This recipe is a collection of perfectly balanced contrasts - rich and savory vs. sharp and acidic
- Olive oil and Kosher Salt enhance - while vinegar complements - the earthy flavor of the eggplant and sharp radishes.
- The sweet flavors of red pepper contrast beautifully with a smokiness after charring.
- Vinegar cuts the savory flavors of rich garlic and tomato sauce.
Instructions
- Eggplant
- Slice and salt eggplant slices; Sweat on paper towels until eggplants release extra moisture.
- Bake at 425°F
- Filling:
- Char red pepper for a smoky flavor. Peel and blend pepper with other ingredients.
- Heat, add vinegar, cool slightly.
- Roll
- Spread red pepper and garlic paste.
- Roll eggplant slices, top with more paste, and refrigerate overnight.
- Serving:
- Garnish with parsley and oil.
- Enjoy with rice, meat, or bread.
- Keeps well for 4 days, best next day.
Substitutions
- The acid is key to this ingredient. However, you could substitute plain vinegar with lemon juice, balsamic vinegar, or red wine vinegar.
- Fresh basil would work instead of parsley.
Variations
- Rollatini is among the most famous of all Italian recipes. Stuff with a layer of mozzarella cheese and top with tomato sauce. Or mix and match an Italian rollatini with some of the distinguishing characteristics of Ukrainian Roll Ups
- Georgian Eggplant Roll Ups are similar but include walnuts in the paste.
Equipment
- A sharp knife will make it easier to cut the eggplants into 1/4" slices.
- You'll need a large baking sheet to lay out the slices to sweat, roast, and roll.
- Hand blender OR immersion blender
- Parchment paper
Storage
- Anisa says you can store these for up to four days in the fridge.
- They are best after 24 hours.
Uses
- These Ukrainian Eggplant Rollatini make the perfect side dish for grilled meat. Add a little rice or crusty bread
- Their sharp and acidic nature also make them the perfect appetizer to a rich or hearty main dish.
- Add these eggplant appetizers to an antipasto platter.
You Might Also Like
Parmigiana a la Zuccha Gialla - like eggplant napoleon, but with Butternut Squash
Mirza Ghasemi - Looking for a tasty healthy dip that's also hearty and full of protein. This Persian Eggplant Dip is another tasty appetizer featuring roasted eggplant.
Make sure to check out my round-up post 19 Eggplant Appetizer Ideas: Easy Tasty Appetizers!
More Eastern European Dishes
More Appetizers
Recipe
Ukrainian Roll Ups: Baked Eggplant Appetizer Recipe
Ingredients
- 2 medium Eggplants
- 1 small Red sweet bell pepper
- 10 sprigs Parsley
- 4 medium Cloves garlic
- 1 teaspoon Salt
- 1/4 teaspoon Sugar
- 1/4 tablespoon White vinegar
- 3 tablespoons Light olive oil
- 1 tablespoon Hot water
- (Pepper flakes optional)
Instructions
Prepare Eggplant
- Slice from hat to heel into about 1/4 inch thick slices.
- Spread on a single on a paper towel and salt with about 1 tablespoon kosher salt. Allow to sweat for 15 minutes.
- Afterwards, rinse, pat dry, and divide between two parchment-lined baking sheets. There should be a single layer of eggplants on each pan.
- Drizzle the eggplants with 2 tablespoon oil divided between the two sheet pans.
- Pop into a 425* oven for 15 minutes.
- At the 15-minute mark remove, flip, drizzle with 1 tablespoon oil divided between the two pans, and return to oven for 5-7 minutes.
- Eggplants will be slightly browned on the edges and pliable. Let cool.
Filling
- Char the pepper until the skin is black and blistered.
- Place in a plastic bag or covered bowl to remove skin.
- Using a hand blender, blend pepper and all ingredients except vinegar. It should be a thick paste.
- Heat this until the mixture just starts to bubble on the stove.
- Remove and add vinegar.
- Cool slightly before spreading 1 tablespoon of paste along the length of the eggplant.
- Roll from the narrow end in.
- Arrange rolls in a shallow dish.
- Spread the remaining paste over the top and refrigerate overnight.
- This will keep 4 days and be best the next day.
- Serve with fresh parsley and a bit of oil on the top, with rice, grilled meat, or just a crust chunk of bread.
John says
Unclear if the 3 tablespoons of light olive oil under ingredients is for drizzling on the eggplant, or blending in the filling.
admin says
Hey John! Thanks for trying this. Hope you love Anisa's recipe as much as we did. Step #4 in her instructions say, "Drizzle the eggplants with 2 tbsp oil divided between the two sheet pans.". That leaves 1tbsp for the filling. And of course, feel free to change for your own tastes. Becky