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Aubergine roulade | Badımjan ruleti

Badımjan ruleti - Aubergine roulade
Aubergine (eggplant) roulade, made with garlic, walnuts and mayonnaise, is a zingy appetizer, popular in Azerbaijan and across the Caucasus.

Preparation time: 20-25 min
Cooking time: 20 min
Serves: 4-5


  • 3 large aubergines
  • 2 or 3 cloves of garlic (optional)
  • 100 g/4 oz shelled walnuts
  • 4 tsp mayonnaise
  • 5 tsp vegetable oil
  • a few sprigs of fresh coriander and dill


  • Larger aubergines are best for roulade.
  • Cut the aubergines into slices lengthways, roughly 1 cm/0.4″ thick, and rub salt into them. Leave for 1 to 2 hours to remove the bitterness. Rinse the aubergines and pat dry.
  • Fry the aubergine slices in vegetable oil until soft, turning over half way through.
  • Lightly spread mayonnaise onto the aubergine slices while they are still warm. Scatter the ground walnuts, a little of the crushed garlic and some chopped coriander and dill onto the mayonnaise.
  • Roll up the aubergine slice with the filling on the inside.
  • Serve cold.

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