Average: 5 (1 vote)
Active time
25 minutes
Total time
1 hour
8 servings
Serving Size
1/8 recipe

Ingredients for Eggplant

2 eggplants

2 tablespoons extra virgin olive oil, to brush on eggplant slices


Ingredients for Peanut Filling

1 ½ cups dry roasted unsalted peanuts

2 garlic cloves, minced

½ teaspoon ground coriander

1 ½ teaspoons white wine vinegar

Hot water


Ingredients for Turkish Tomato Sauce

1 (15-ounce) can diced, no-salt-added tomatoes, drained

3 tablespoons extra virgin olive oil

3 tablespoons tomato paste, no-salt-added

1 small onion, finely chopped

1 garlic clove, minced

2 teaspoons dried mint

1 teaspoon salt

1 ½ teaspoons Aleppo or Maras Pepper (can substitute red pepper flakes)


Instructions for Eggplant Peanut Rollup

  1. Preheat oven to 350°F. Place parchment paper on a baking sheet and lightly brush it with olive oil.
  2. Cut eggplants lengthwise, so you have thin slices of eggplant. Place eggplant slices on the baking sheet and very lightly brush each side with olive oil, salt and pepper. Bake for 30 minutes total (15 minutes on each side).
  3. While the eggplant is baking, prepare the peanut filling. Put peanuts, garlic and coriander into a food processor and pulse, grind.  Add in the white wine vinegar. If necessary, for a smoother paste, add in small amounts of hot water
  4. After the eggplant slices have roasted for 30 minutes, place a tablespoon of the peanut filling at one end of the eggplant slice and then roll it up. 


Instructions for Turkish Tomato Sauce

  1. In a large skillet, heat olive oil on medium low and then add tomato paste and cook, stirring until the olive oil begins to turn orangey-red. 
  2. Add all the onion, garlic, mint and Aleppo or Maras pepper and cook for 3-5 minutes.
  3. Add the diced tomatoes, drained and mix, also smashing the tomatoes until the sauce is smoother.
  4. Simmer for 5 minutes, making sure the sauce doesn’t burn or stick to the pan.
  5. Spoon the Turkish Tomato Sauce over the filled Eggplant Peanut Rolls and serve.  Briefly warm in the oven if necessary. 

An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org


Calories: 290
Total Fat: 22g
Saturated Fat: 3.5g
Sodium: 460mg
Carbohydrate: 19g
Fiber: 7g
Total Sugar: 8g (Added Sugar: 0g)
Protein: 9g

Yield: 8 servings

Serving Size: 1/8 recipe

How'd it Taste?

Marjorie Tomlinson
I am not a fan of mint, so I substituted fresh chp poked basil. Even my husband, who does not like eggplant, liked it.

Review this Recipe