How to Make Aubergine Egg Rolls

July 15, 2009

If you're hosting a Japanese dinner party and looking for another side dish or veggie option, then egg rolls are a good option! These are not egg rolls in the American sense (spring rolls!), but rather literal rolls of egg omelette stuffed with deliciousness. You often find rolled omelettes in Japanese bento boxes, and these little treats will likewise make a great lunch addition, with lots of protein and healthy veggies.

You Will Need

  • 3 Tsp Garlic Paste
  • 1 Tsp Ginger Paste
  • 1 Tbsp Raw Organic Coconut Oil (Or Sesame Oil)
  • 1 Tsp Brown Sugar
  • 1 Tsp Oyster Sauce
  • 1 Tbsp Tamari
  • 1 Small thinly sliced Aubergine
  • Vegetable Oil
  • 6 Large Eggs
  • 1/2 Thinly Sliced Carrot
  • 1/2 Thinly Sliced Cucumber
  • Handful of Watercress or Spinach



  • Lightly fry the garlic and ginger in the coconut or sesame oil until they are fragrant.
  • Lower the heat significantly, then add the tamari soy, oyster sauce, and finally the sugar. Stir well.
  • Add your aubergine to the pan and cook in the liquid until softened.
  • Set aside when cooked, and place out a new, clean pan, if you have a rectangular pan for Japanese omelettes, that would be ideal!
  • Lightly brush the pan with oil and heat up, then whisk up your eggs and add half of the egg mix to the pan, evenly coating the base.
  • Cook slowly until set, then carefully slide out from the pan.
  • Repeat with the rest of the egg mix.
  • When cool, you can cut the omelette into long, rectangular strips.
  • Layer your omelette strips widthways with aubergine, carrot, cucumber and spinach, before rolling up into small parcels.
  • Enjoy!

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