kataloq

Eggplant Rolls / Badimjan Borujuglari

34 Comments | January 15, 2008 | Posted in Appetizers, Vegetables, Vegetarian

I looooove eggplant! In fact, it is my favorite vegetable, and I love almost anything that has eggplant in it. It is quite a popular veggie in Azerbaijan. We use it in many different ways, from fried eggplant, to eggplant pickle and even eggplant preserve (my aunt makes the best eggplant preserve ever!)! Today we are going to make Eggplant Rolls. I love this appetizer, and I hope you will like it too.

Just a few notes before we start cooking. Pick long plump eggplant with dark purple skin for best results. Here in California, I buy this jumbo size eggplants and they are great for rolls. Make sure you cut the slices properly - they should be neither very thick nor very thin. I used mayonnaise as a spread on rolls, but sour cream would work just as well. Serve the rolls warm or cold. Believe me, the taste of walnuts, garlic and herbs in eggplant is heaven! So, here we go, step by step. Have fun!

UPDATE: You can also roast the eggplant slices in your oven instead of frying them. Refer to the recipe below!
EGGPLANT ROLLS / BADIMCAN BORUCUQLARI

Preparation time: 20, plus 30 minutes to remove bitterness from eggplant
Cooking time: 10 minutes
Serves 4

INGREDIENTS

1 large eggplant
8 tablespoons (125 ml) oil (vegetable, corn, or sunflower)
2 tablespoons (30 ml) mayonnaise
4 gloves garlic, peeled and crushed
½ cup (2 oz/60 g) walnuts, finely chopped
1 ½ cup chopped fresh parsley or cilantro (coriander)

1. With a large sharp knife cut the eggplant lengthwise into slices, about 1/4-inch (1/2 centimeter) thick. You should be able to get about 8 slices.

2. Arrange the eggplant in a colander in layers, sprinkling each with plenty of salt. Put colander in a sink. Place a weight, such a plate or lid, on top. Leave for 30 minutes, to allow the bitter dark juices to drain. An alternative way to extract the bitterness from the eggplant would be to place the slices in a bowl with cold water mixed with 1-2 tablespoons salt, putting a weight on top and leaving for about 30 minutes, then draining and pat-drying them.

3. In a medium non-stick frying pan, heat the oil over medium heat. Rinse the eggplant, drain and pat dry. Layer the eggplant slices in batches in hot oil. Fry for 5 minutes on each side, or until golden brown. Add more frying oil if necessary (eggplant absorbs oil quickly). Remove the eggplant and drain on paper towel for about 5 minutes. HOT UPDATE! - You can also roast the eggplant slices in the oven. Brush a piece of foil paper the size of your baking sheet with some olive oil. Place the eggplant slices on the foil and brush them with olive oil on both sides. Bake in the 450F (230C) oven for 20-25 minutes, or until lightly browned and soft. Turn the slices once to roast on both sides.

4. Lay the eggplant on a flat surface, such as cutting board. Using a spoon, spread about a teaspoon of mayonnaise evenly over each slice, then spread a little crushed garlic, and sprinkle with chopped walnuts. Top the slices generously with chopped herbs.

5. Beginning at the narrow end, gently roll up the eggplant, and transfer to a serving patter.

Congratulations! You just did it! Enjoy and as we say in Azeri - Nush Olsun! Bon Appetit!

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34 Comments Add your own

  • 1. Anonymous  |  January 17th, 2008 at 8:51 pm

    I just found your site! Looks delicious! Will definitely come back.

  • 2. Osana  |  January 24th, 2008 at 1:27 pm

    Thank you, dear Farida! It’s very tasty! I loved it, and so did my family.

  • 3. Jill  |  January 25th, 2008 at 2:04 am

    I also love eggplant! What other vegetable is there? Thank you for sharing your recipes. I used to live in Baku, and miss the cuisine so much!

  • 4. Passionate baker...& beyond  |  February 6th, 2008 at 7:40 am

    Thanks for stopping by my blog…I love the sound of new cuisine & this sounds divine. The pictures are great too!!

  • 5. Maya  |  March 28th, 2008 at 5:38 am

    FArida:

    Everything you make looks delish. I love eggplants too - can’t wait to try this!

  • 6. farida  |  March 28th, 2008 at 12:11 pm

    Maya, welcome to my blog, Thank you for your nice words. This eggplant rolls are a winner in our family. Only a few actually end up on the table because I eat them while I make them:)

  • 7. Sally  |  March 28th, 2008 at 12:16 pm

    This looks fantastic! I found you from Tastespotting.com and just happen to be doing a Middle Eastern recipe trial in my kitchen now. Good timing! I haven’t explored eggplant much, but we used it in lasagna in the restaurant where I used to cook…
    Thanks for the recipe!

  • 8. Astrid  |  March 28th, 2008 at 2:01 pm

    Oh my, I adore eggplants too. This looks divine.

  • 9. Allen  |  March 28th, 2008 at 3:55 pm

    Oh, Farida — these look wonderfully delicious! Thank you for sharing :-)

  • 10. farida  |  March 28th, 2008 at 7:08 pm

    Sally, Astrid, Allen - I am glad you like the recipe. Enjoy!

  • 11. Kevin  |  March 31st, 2008 at 1:44 pm

    Those eggplant rolls look tasty!

  • 12. mahsati  |  May 9th, 2008 at 10:34 pm

    Salam Farida..
    Should we serve these rolls cold or warm (microwaved) ??
    Thank you for wonderful recipes!!

  • 13. truenorth67  |  May 13th, 2008 at 8:22 am

    Farida, I found your eggplant roll-ups…they look divine!

  • 14. laurelpaula  |  May 15th, 2008 at 1:00 pm

    This si definately what I will be making tonight!!!
    Wonderful blog-I will be frequenting it very very often I can assure you!

  • 15. Matin  |  June 30th, 2008 at 8:00 am

    Hi Farida
    I just discovered your blog and I am already inspired. There were so many refrences in the comments to your eggplants that I had to come and check it out:-) My Mum makes these rolls but she adds pomegranate paste for a more sour taste. She also uses the same filling in beef tomatoes which is equally tasty. I am so glad to find your blog as Azari cusine are very similar to Iranian cusine which is what I was brought up on:-)I will be back soon to try some of your wonderful recipes.
    X Matin

  • 16. Real Wedding Menu: Autumn&hellip  |  September 21st, 2008 at 6:56 pm

    [...] I may have to have a dinner party just so I can serve this dish. The combination of flavors is quintessentially autumn. Source: AZCookbook [...]

  • 17. Kiriel  |  September 22nd, 2008 at 12:21 pm

    I love an eggplant in almost any form it comes in.. this looks great. Thank you for sharing it.

  • 18. Mushrooms Stuffed with Eg&hellip  |  September 22nd, 2008 at 1:54 pm

    [...] you already know, I love eggplant! I also love the combination of eggplants, walnuts, fresh herbs and garlic  - the ingredients [...]

  • 19. Momoftwins  |  November 15th, 2008 at 12:37 am

    Hi Farida,
    I am so happy to see a blog that has wonderful food that you cant take your eyes of the food. An eggplant is my favorite vegetable. Coming from Turkey and not to love eggplant is impossible. I will definetly visit your blog time to time.

  • 20. Nigar  |  November 18th, 2008 at 3:03 pm

    Farida,

    Thank you for all your Hard and Delicious Work in Representing Azerbaijan and Azerbaijani Cuisine!

    Allah sani xoshbext elasin! Chox sag ol!

    Best regards,
    Nigar

  • 21. kk  |  December 18th, 2008 at 1:12 am

    ooh!! this looks so yummy!! i *heart* eggplants too!! I can’t wait to try this!

  • 22. Anar  |  January 18th, 2009 at 9:02 am

    I could not get what the last roll is? Is it bread? or “lavash” as we say in Azerbaijan? What in I wrap the rolled abeugine?

    Thanks
    Anar

    ANAR: YOU DON’T WRAP EGGPLANTS IN ANYTHING. You wrap the rest of the ingredients in fried/roasted eggplant slices. Did I get your question right?

  • 23. Jenn  |  January 23rd, 2009 at 6:19 am

    These look wonderful. I had a similar version in a Georgian restaurant here in Baku recently and they were great. I’m going to give these a try.

  • 24. farida  |  January 23rd, 2009 at 2:38 pm

    JENN: Welcome to my blog. Yes, it is very similar with Georgian rolls. It can also be moistened with vinegar instead of mayonnaise.

  • 25. nora@ffr  |  June 25th, 2009 at 12:50 am

    wow vat a fulfilling dish. never tried eggplant as a filling. m sure this roll is gonna taste heaven :)
    cheers!!

  • 26. pratima  |  July 17th, 2009 at 12:56 am

    i just found your blog and loved eggplant rolls recipe. we at home love eggplant in any form so this will be a great recipe. i also liked your baklava recipe and will be trying it very soon.
    Great job farida keep it up.

    lots of love and cheers

  • 27. SHAIKHMOHAMMED  |  August 16th, 2009 at 12:59 am

    wonderful wrap dish. farida may i ask you if filling can be nonveg? specially mince of beef? how wud it go? please advice me. thanks

  • 28. AZ Cookbook - Food From A&hellip  |  October 24th, 2009 at 9:49 pm

    [...] you may already know, I can’t have enough of anything eggplanty. I absolutely love the veggie. It is, perhaps, the most versatile vegetable on earth (eggplant [...]

  • 29. The World's Got Talent - &hellip  |  December 6th, 2009 at 5:40 pm

    [...] Eggplant Rolls [...]

  • 30. Tunzala  |  December 7th, 2009 at 8:48 am

    Hi Dear Farida. I just wanted to say to you thank you for your wonderful website. I am using it very often. I miss my home and food my mom was making. Reading your recipes help me a lot during my cooking.
    Thanks again

  • 31. Konul  |  February 7th, 2010 at 9:21 am

    Salam Dearest Farida,
    Thank you sooo much for your wonderful web-site with lovely photography. It is so easy to cook following the steps you show here. I just finished making EGGPLANT ROLLS and immediately came up online just to THANK YOU for your beautiful and delicious receipt. My got my family surpriced that I did it :))) It came out very delicious :)) I opened your page and showed your receipt to them. Now they will demand me to cook :))
    Lots of LOVES from my Family and me :))
    Konul

  • 32. Zemfira  |  March 15th, 2010 at 8:27 pm

    Salam yzymyza galan Novruz bairamininiz mybarak !
    By gyn sizin receptinizla Paxlava bishirmisham sabirsizlikla ozlajiram bishsin Aminam ki chox ozal alinmalidi
    Chox sag olun ki by blog jaratmisiniz chox gozal va komak edici di
    Man hazz aliram bura galmakdan va jeni jemeklar ojranmaktan
    Chox sag olun

  • 33. mahsati  |  May 19th, 2010 at 7:37 pm

    I became famous thanks to these rolls :)) My every guest talks about these rolls even eggplant haters love it Thanks for sharing

  • 34. Plov, kutaby, and eggplan&hellip  |  May 25th, 2010 at 3:18 pm

    [...] eggplant rolls were made from a recipe found at AZCookBook. It turned out somewhat differently though, as I didn’t read the recipe properly, [...]

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