Chicken Stuffed Eggplant Rolls

Chicken Stuffed Eggplant Rolls


  • 1 eggplant
  • Salt / pepper
  • Sunflower oil for frying ( or any oil you prefer)
  • 1 chicken breast ( I like to use shredded rotisserie meat )
  • 1/2 cup of mayo
  • 3 table spoons of toasted chopped walnuts
  • 2 garlic cloves
  • Pomegranate (for topping)
  • Feta ( for topping)
  • Cilantro (for topping )


  1. Trim all the skin off the eggplant and thinly slice length wise.
  2. Season one side lightly with salt and place it on the plate.
  3. Stack seasoned eggplant with salted side touching not the salted part. Leave for 30 min until you see water dripping from the eggplant. This is something I learned from my mother in law, it prevents the eggplant soaking up the oils when you are frying it.
  4. Wash each eggplant slice. Using your hand squeeze out any water out of it.
  5. Heat a little of oil for frying. Fry each side of the eggplant till it is beautiful brown color.
  6. Place the eggplant onto paper towel for any oil to drip.
  7. Finely chop chicken, add toasted nuts, garlic and mayo. Season it lightly with salt and pepper.
  8. Place a table spoon on to your eggplant, roll it up. Place it on your serving plate.
  9. Top it with feta crumbs , chopped cilantro and pomegranate.

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