Recipe by Shuli Madnick

Eggplant Roulade

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Dairy Dairy
Medium Medium
12 Servings
2 Hours, 45 Minutes


Dough Ingredients

  • 2 and 1/2 – 3 cups self-rising flour, plus more as needed

  • 1/4 – 1/2 teaspoon salt

  • 7 ounces unsalted butter at room temperature

  • 7 ounces sour cream

  • 1 egg for egg wash

Eggplant Filling Ingredients

  • 1 pound eggplants (enough for 3 roulades)

  • 2 tablespoons canola oil (or any other vegetable oil)

  • pinch salt

  • freshly ground Gefen Black Pepper

  • handful parsley, chopped

  • any grated or crumbled cheese you prefer, about 1/3 cup for each roulade (optional)


To Prepare the Dough


Mix 2 and 1/2 cups flour, salt, butter, and sour cream in a mixer (or by hand) fitted with the paddle attachment. If the dough is too moist, add a bit more flour and continue kneading by hand until a (very) soft, delicate dough is formed.


Wrap in plastic wrap and keep refrigerated for at least two hours before use. It’s best when chilled. Cut dough into three portions before rolling out.  


Dough can be prepared 3-5 days ahead and kept chilled in the refrigerator. It can also be frozen and used later.

To Prepare the Eggplant Filling


Preheat oven to 350°F.


Cut the stems off of the eggplants. Cut eggplants into round slices roughly 1/4 of an inch thick, or lengthwise. Brush with oil and sprinkle with salt on both sides.


Lay sliced eggplant on a parchment paper lined cookie sheet and roast for 25-30 minutes. Flip eggplant slices with a spatula and continue roasting for 15-20 minutes longer or until golden on both sides. Remove from oven and let cool.


This step can be done a day or two in advance and roasted eggplant can be kept in refrigerator.

To Assemble


Dust a rolling surface with some flour and roll out 1/3 of the dough into a thin rectangle.


Layer a thick strip of the eggplant 1/3 of the way  up from the edges of the dough.  Leave some unlayered dough space for folding around wider sides as well. Do not spread filling over entire surface; a thick strip is enough.


Add parsley and grated or crumbled cheese on top of eggplant.


Fold narrow/wider side edges in and then fold bottom and top parts (longer sides) of dough to envelope the filling into a roulade form.


Beat the egg and brush top of roulade with the egg wash. Place roulade onto a parchment-lined baking sheet and proceed to assemble next two roulades.


Once assembled, bake for 35 minutes. Serve immediately or at room temperature.


You can assemble individual servings instead of long roulades.


You can also freeze the roulades. Let thaw and reheat for about 20 minutes. Reheat in oven only (not in a microwave) before serving.
Eggplant Roulade

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