Eggplant Dahl Roll-ups

Plant-based Appetiser:

Eggplant roll-ups are a plant-based appetiser I’ve been making for a long time, and they never seem to go out of style.

Over the years, I’ve experimented with all kinds of fillings- from creamy cheeses like Feta with pesto, to curried lentils (dahl) – and they’ve all had their moment.

But more recently, I’ve been leaning into the heartier and more fragrant & vegan: red lentils simmered with spices, aromatics, and a splash of coconut cream.

In these vegan roll-ups, eggplant slices act like edible ribbons- soft and pliable once grilled or roasted, they’re the perfect base for rolling up all sorts of delicious ingredients.

For this bite-size snack version, I’ve gone in a slightly Indian-inspired direction, layering in flavour with onion, green chilli, curry leaves, a good handful of spices, a bit of homemade stock, and a drizzle coconut cream to bring everything together & to garnish.

The filling is simple, but it’s not boring. Red lentils soak up flavour beautifully. (I have used ghee this time but you can easily swap out the ghee for a vegan option like coconut oil).

Once the lentils are tender, you want to cook the mixture down until it’s thick and spoonable- not too loose, not too dry.

The idea is to keep the filling in this plant-based appetiser firm enough that it holds its shape when rolled, but still soft and luscious inside.

If the dahl filling is too runny, it’ll spill out the sides; too dry, and it won’t feel quite as indulgent.

The other key is texture and colour.

I like to let the lentils break down just enough to be creamy, but still leave some bits intact for a little bit of grit (so to speak) with each bite.

The finely chopped onion, flecks of green chilli, and bright green curry leaves peek through the mixture, giving the filling a rustic charm & add so much flavour & the aroma is amazing.

Once it’s all rolled into those slightly charred eggplant slices?

The result is eye-catching and deeply satisfying.

These bite-size appetiser roll-ups are perfect served warm, but they also hold up beautifully at room temperature- ideal for casual entertaining of any sort.

Arrange them on your platter or in small canape dishes with a scattering of herbs, a drizzle of coconut cream, a little more green chilli or a little squeeze of lemon for brightness, and you’ve got an appetiser that’s both earthy and elegant.

This plant-based appetiser makes a great addition to a mezze-style spread & can be paired with naan, crackers, chutney or cheese.

This recipe is also incredibly forgiving. Don’t have curry leaves?

Use fresh coriander or a pinch of Garam Masala. No coconut cream? A little plain yoghurt works a treat.

You can even switch up the filling entirely- think roasted capsicum, Mediterranean cous cous, spiced chickpeas, herbed ricotta, or pumpkin & Goat cheese.

The eggplant roll-up is your starting point; the filling is up to you.

So next time you’re after a plant-based appetiser with a little attitude, but still simple to make, try these spiced red lentil eggplant rolls-ups.

They’re are really flavourful, full of texture, and can easily be adapted for the vegan, vegetarian, meat lover, seafood lover- take your pick!

A long-time favourite in my kitchen, served many different ways. 🙂

Eggplant Dahl Roll-ups

(Serves 25 Prep 60 Mins)

Ingredients

Ghee

This rich, golden clarified butter adds a deep, nutty authentic flavour that’s hard to beat. It’s a staple in Indian cooking and perfect for frying off spices and onions to get your base going strong.

Onion

A finely chopped brown or red onion works great here. It brings sweetness and depth once it’s sautéed and forms the base of your flavour-packed filling.

Red Lentils

These cook quickly and break down beautifully, giving you a soft, hearty texture. They’re mild in flavour, which makes them a great canvas for all the spices.

Coriander

Use ground coriander for warmth and citrusy notes that help balance out the richness of the dish. It plays really nicely with lentils.

Turmeric

Just a small amount adds that earthy flavour and a gorgeous golden colour. It’s subtle but essential.

Paprika

For a gentle smoky warmth and a bit of colour. You can use sweet or smoked paprika depending on what you’ve got on hand. I prefer sweet Paprika for this recipe.

Curry Powder

A couple spoonfuls of your favourite curry powder gives that familiar, comforting depth and ties all the spices together. Use mild or hot depending on your preference.

Garam Masala

This comes in at the end to add warmth, spice, and complexity. Think cinnamon, cardamom, cloves – a beautiful finishing touch.

Salt

Season with a little salt. Just enough to lift all the flavours. Don’t forget to taste as you go & adjust as you need!

H₂O

Water, plain and simple. Helps cook the lentils down to the right consistency. You can always adjust the amount depending on how thick you want your filling. You can use liquid stock instead of water & stock cubes as an alternative.

Coconut Cream

This is where things get lush. It adds creaminess and a hint of sweetness that softens the spices and pulls everything together. You don’t need alot- jsut enough to thicken the mixture without making it runny.

Fresh Coriander

Chopped up and stirred through at the end, it adds brightness and a pop of fresh, herby flavour. Save a bit to sprinkle on top as a garnish before serving too.

Curry Leaves

These add a lovely, almost citrusy aroma. If you can get them fresh, perfect! Fry them in the ghee at the start for a flavour bomb or just add them into your dahl midway.

Green Chilli

Finely chopped and added for a bit of heat. You can adjust the amount to suit your spice level – or leave it out if you’re after something milder. I like to use it as a garnish too.

Vege Stock

Vege stock helps build flavour as your lentils simmer. Homemade stock is amazing with water, but a good-quality store-bought cubes work perfectly too. I usually have homemade stock on hand in the freezer, which I make up in the Thermomix.

Eggplant

Slice it thin and grill or roast until soft and bendy – these become your roll-ups! It’s a lovely, meaty veggie that soaks up all those spices like a dream. Try not to use too much oil when frying as they can become a bit soggy. If you have a bbq, grill them, if not a fry pan is fine. Either lightly spray with oil so they don’t stick to the pan or dry grill them.

Oil

Just a drizzle for brushing the eggplant before roasting or grilling or a light spray to prevent sticking. Olive oil, coconut oil or any neutral oil will do the trick.

Method

Cook The Onion

Start by heating a large pan over medium-high heat. Add a generous spoonful of ghee and let it melt until it’s hot and shimmering. Toss in your finely diced onion and cook it down, stirring often, until it’s soft, golden, and starting to caramelise around the edges. This gives a beautiful sweetness and depth to the base of your filling.

Toast The Spices

Now it’s time to add your spices – ground coriander, turmeric, paprika, curry powder, and garam masala. Stir them through the onions and let them toast gently for about 1–2 minutes. You’re looking for that moment when the spices become fragrant and the whole kitchen starts to smell incredible.

Cook The Lentils

Add the red lentils to the pan and give everything a good stir so the lentils are well coated in all those warming spices and onion.Pour in the vegetable stock first, followed by the water. Stir everything together, then lower the heat slightly and let the mixture simmer uncovered. You want the lentils to soften and break down a bit – they should absorb most of the liquid and become thick and creamy. Stir occasionally to stop them from sticking, and if needed, add a splash more water to help them along.

Add Fresh herbs

Once the lentils are cooked and lovely and thick, stir in the curry leaves and a handful of chopped fresh coriander. Pour in most of the coconut cream, reserving a few tablespoons for garnishing later. Mix everything together and taste – now’s a great time to adjust the seasoning with a little salt if needed. Set the mixture aside to cool slightly while you prepare the eggplant.

Grill The Eggplant

Using a mandolin or a sharp knife, slice the eggplants lengthways into thin, even strips – around 3mm thick is ideal. Lightly spray a large non-stick pan or grill pan with oil and cook the eggplant slices in batches over medium heat. Cook each slice for about 1–2 minutes on each side until they’re golden, tender, and flexible. You want them soft enough to roll without tearing. As they finish cooking, transfer them to a tray or plate to cool slightly.

Prepare The Roll-ups

Once the eggplant slices are cool enough to handle, cut each one in half lengthways to create thinner, more manageable strips for rolling. Take five slices and lay them out flat on a clean board or work surface, with the wider ends facing you. Spoon a generous teaspoon of the curried lentil filling across the base of each slice. Don’t overfill – just enough to create a nice plump centre without it spilling out. Gently roll up each strip, starting from the end closest to you, tucking the filling in as you go to create neat little rolls. Repeat with the remaining slices and filling until you’ve made a batch of beautiful lentil-stuffed eggplant rolls.

Garnish

To finish, arrange this plant-based appetiser on a serving platter or board. Drizzle with the reserved coconut cream and top with extra chopped coriander and a few finely sliced green chillies for a pop of colour and heat.

Serve & Enjoy!

Helpful Hints:

• Eggplant makes a great base for plant-based appetisers & it is amazingly meaty without the meat.

• I like to keep the lentils just slightly undercooked so there’s a bit of texture in the filling- it gives the roll-ups a nice bite. But if you prefer a softer, creamier texture, feel free to cook the lentils a little longer until they’re fully broken down.

• When it comes to consistency, make sure the filling isn’t too loose- you want it thick enough to hold its shape so it doesn’t spill out when someone picks up a roll. That being said, a little drizzle of coconut cream over the top of this plant-based appetiser just before serving adds a lovely finish and keeps everything looking fresh and inviting.

• To get the right size for the roll-ups, I’ve used two halves of eggplant slightly overlapping in the middle. This gives them a nice width for filling without making them too bulky. The goal is to have them wide enough to hold a good spoonful of filling, but still thin enough that they can stand upright when plated. If you can find a narrow eggplant or even finger eggplant, that are at least 1 inch wide, then use them.

• I use a mandolin to slice the eggplant. It is much quicker and it also gives you uniform slices. For this recipe, I have gone with a medim slice setting & when they are cooked, are still thin enough to roll up.

• Try not to saturate the eggplant slices in oil as they are absorbent and will suck up all the oil, having a tendency to become soggy.

• This recipe is easily adaptable to dietary needs. If Vegan, swap out the ghee for coconut oil or your choice of a plant-based oil. If you prefer meat or seafood, you can easily incorporate these.

Eggplant Dahl Roll-ups

Recipe

(Serves 25 Prep 60 Mins)

Ingredients

• 2 Tbsp Ghee (if Vegan- Coconut Oil)
• 1 Brown Onion (diced)
• 1 Cup Red Lentils
• 1 Cup H20
• 2 tsp Ground Coriander
• 2 tsp Ground Turmeric
• 1 tsp Sweet Paprika
• 1 Tbsp Hot Curry Powder
• 1 tsp Garam Masala
• 1 tsp Salt
• 20 Curry Leaves
• 2 cubes Vege Stock
• 100ml Coconut Cream (+ extra for garnish)
• Handful Fresh Coriander (+ extra for garnish)
• 2 Medium Eggplant
• spray Oil
• Green Chilli (Garnish)

Method

1. Heat a pan over medium-high heat and melt the ghee.
   Add the diced onion and sauté until soft and translucent.
2. Sprinkle in your spices – coriander, turmeric, paprika, curry powder, and garam masala – and cook for a minute or two, just until fragrant.
3. Tip in the red lentils and stir well to coat them in all that spiced onion goodness.
   Pour in the veggie stock and water, then simmer until the lentils are soft and most of the liquid has been absorbed.
4. Stir through the curry leaves, chopped fresh coriander, and coconut cream (save a couple of tablespoons for garnish later).
5. While that’s cooking, slice your eggplant lengthways using a mandolin – aim for thin, even slices.
6. Lightly spray a clean pan with oil and fry the eggplant slices in batches until golden on both sides. Set them aside to cool slightly.
7. Once cooled, cut each slice in half lengthways. Lay out 5 slices at a time on a flat surface with one end facing you. (if using larger eggplant- overlap 2 slices with the skin on the outer edges)
8. Place a heaped teaspoon of the curried lentil mixture near one end of each slice, then roll them up gently to enclose the filling.
9. Arrange this plant-based appetiser on a serving platter. Drizzle with a little reserved coconut cream and garnish with fresh coriander and finely sliced green chilli.

Serve & Enjoy!

Wine Pairing Suggestions:

This plant-based appetiser can be paired with a number of wines. Some options are as follows:

Riesling (Off-Dry)
A slightly off-dry Riesling works beautifully with mild heat and spice. Its citrusy brightness and touch of sweetness balance the curry and coconut cream, while the acidity keeps things fresh.

Gewürztraminer
This aromatic white has floral notes and tropical fruit flavours that echo the coconut and spice. It’s a classic match for curry-based dishes and handles green chilli and curry leaves nicely.

Pinot Gris / Pinot Grigio
A fuller-bodied Pinot Gris offers enough texture to match the lentils and coconut cream, while its soft fruitiness won’t clash with the spices.

Dry Rosé
A crisp, dry rosé, especially one made from Grenache or Syrah, adds a refreshing contrast to the warm spices and has just enough structure to stand up to the lentil filling. It’s also a lovely, summery pairing if you’re serving this dish as part of a spread

Grenache or Grenache Blend
Soft, juicy reds like Grenache or GSM blends (Grenache, Syrah, Mourvèdre) work surprisingly well here. Look for a medium-bodied style with subtle spice and low tannins- nothing too oaky or heavy.

Pinot Noir
If you’re more of a red wine person, a light-bodied Pinot Noir can be a gentle match. Its earthiness plays nicely with the lentils and eggplant, especially if the dish leans more savoury than spicy.

Other Eggplant Recipes:

Eggplant Roll Ups with Basil & Feta

Beef & Bacon Skewers