Mediterranean Eggplant Summer Roll

Pomegranate seeds give these garden-fresh summer rolls a nice crunch.
Publish date:
mediterranean eggplant summer roll

Recipe by Laura Rege


  • 1/4 cup tahini

  • 3 tbsp. fresh lime juice

  • 1 tbsp. EVOO

  • 1 small clove garlic, grated

  • 4 rice paper rounds (8 to 9 inches)

  • 4 grilled eggplant rounds from deli counter, cut into strips

  • 1 small cucumber, cut into matchsticks

  • 1 cup fresh cilantro leaves

  • 1/4 cup fresh flat-leaf parsley leaves

  • 1/4 cup pomegranate seeds


Sauce: In medium bowl, whisk tahini, lime juice, oil, and garlic. Whisk in water by tablespoonfuls if sauce is too thick. Season with salt.

Soak It: Fill a large dish with lukewarm water. (A pie plate works well.) Add 1 rice paper round and let soak, turning often, just until barely pliable, 5 to 10 seconds. You’re going to think that it’s not soft enough, but trust us: If you let it get too soft, it will get super sticky and be near impossible to roll.

Roll It: Transfer the rice paper round to a damp work surface. Across center of each rice paper round, arrange one-quarter of remaining ingredients. (The ingredients across the top half of the rice paper will end up in the top half of the roll, which will make your rolls look extra pretty.) Fold the bottom edge of the rice paper over the filling. Fold in the sides, then roll it up like a burrito. Repeat the soaking, filling, and rolling with the remaining ingredients. Serve with the sauce.