salads and side dishes

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.

AboutLily’s Cooking & Home

My story, I met the love of my life when I was 16 and two years later we were married. When we first got married I was not much of a cook, I would buy so many cook books and try recipes over and over again until it would turn out. I never gave up and my husband can tell you I had my share of bad cooking. The more I practiced the better I got. Now we are going on 10 years of happily married. I love to cook and create my own recipe also became a baker, I have also taken interest in doing home design and decor. In my blog I would love to share with you the recipes I create, recipes I find and love to share also tips for home decor and ideas.

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