Cold eggplant roll is a very easy summer main course and also a perfect appetizer to enjoy on a warm summer evening. The cold Eggplant Roll filled with potatoes and tuna is an easy dish perfect for summer appetizers but it is also a complete summer main course ideal to prepare in advance and enjoy cold. It’s a really simple and tasty summer recipe, an original idea that you can reinterpret in many ways, stuffing it as you prefer. You can replace the tuna with ham, add only grilled vegetables for a vegetarian version and in any case let your imagination guide you. The cold eggplant roll is simple to prepare and is eaten cold. I prepared it with oven-baked eggplant slices to save time, but if you want you can grill them or even fry them for an even more indulgent version. Now let’s go to the kitchen and discover how to make the cold eggplant roll: you just need to prepare it in advance and keep it in the fridge until serving and the dinner will be a success. If you love eggplant recipes, also take a look at our quick eggplant recipes!!

Before you start cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here), my Instagram profile (here) and if you take a look at my collection of Zucchini Recipes, you’ll find many other interesting ideas.

Also see:

Difficulty: Very easy
Cost: Inexpensive
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make the cold eggplant roll

3 eggplants (about 2.9 lb)
14 oz potatoes
to taste salt
to taste extra virgin olive oil
to taste black pepper
to taste tomato
2/3 cup spreadable cheese
5 oz tuna in oil (drained)
1 oz olives (pitted)
basil

Tools

Baking tray
Plastic wrap
Oven
Parchment paper

Steps to make the eggplant roll

Rinse the potatoes, cut them in half, place them in a bowl, pour in half a cup of water, cover very well with microwave-safe plastic wrap and cook at 750W for 10 minutes. Alternatively, leave them whole in a pot filled with lightly salted water and cook for about 35 minutes, or until a skewer slides in easily.
Peel them, mash them, add salt, oil and pepper, mix and let cool.
Rinse the eggplants, peel them and slice them into slices just under 3/8 inch thick. Arrange them on a baking tray lined with parchment paper, drizzle generously with oil, sprinkle with salt and bake at 392°F for 20 minutes, turning halfway through. Remove from the oven, let cool and arrange them neatly on a sheet of parchment paper to form a rectangle, avoiding gaps between slices.
Spread the mashed potatoes evenly over the eggplants, spread the cream cheese using a spatula and finally sprinkle the olives cut into small pieces. Place the tuna and the tomatoes thinly sliced at the lower edge of the rectangle, add a few basil leaves and roll up to form a cylinder, helping yourself with the parchment paper.
Wrap it in plastic wrap and place in the fridge for two hours or in the freezer for 1 hour.
Our roll is ready to be enjoyed, just slice and serve it.
The cold eggplant roll keeps in the fridge for 24 hours covered with plastic wrap; after that the potatoes begin to change flavor a bit.