Smoky Grilled Eggplant Rollatini

Grilled Eggplant Rollatini

Forget everything you've heard about eggplant needing to be deep fried to taste good. I used to think that oil soaking was the only way to avoid that bitter, spongy texture. It's actually a myth. You don't need a vat of oil to get a rich flavor.

All you really need is a hot grill and a bit of salt. By swapping the fryer for a grill pan, you get a smoky char that tastes much cleaner. This Grilled Eggplant Rollatini is lighter on the stomach but still hits those traditional Italian notes.

It's a great way to get a nutrient dense meal on the table without spending a fortune. Plus, the prep is straightforward enough that you can do it while chatting with a friend.

Why This Recipe Works

Salt Curing: Salting draws out excess moisture, ensuring the eggplant doesn't absorb too much oil and maintains a firm texture.

High Heat Char: Fast grilling develops a smoky crust, which keeps the interior tender and prevents it from turning mushy.

For another simple way to prepare this vegetable, my garlic roasted eggplant is a wonderful, low-effort option.

The key is the contrast between the smoky eggplant and chilled ricotta. Since we aren't frying, the basil and garlic flavors really stand out.

Recipe Specs

This version of Grilled Eggplant Rollatini is designed for a smooth flow. You can prep the filling while the eggplant cools, meaning you aren't just standing around waiting for the oven. It's a budget friendly dish that feels a bit fancy.

For a healthy twist, I suggest using a marinara with no added sugar. It keeps the profile clean and emphasizes the natural sweetness of the charred aubergine.

Ingredients and Swaps

I've listed everything in metric for precision. Make sure your ricotta is well drained, or your rolls might slide apart in the oven.

For the Eggplant

• 680g eggplants (2 large), sliced lengthwise into 0.6cm strips
• 45ml extra virgin olive oil
• 6g kosher salt

For the Ricotta Filling

• 425g whole milk ricotta cheese, drainedWhy this? Provides the creamy, stable base for the roll
• 50g grated Parmesan cheeseWhy this? Adds a salty, nutty punch
• 1 large egg, lightly beatenWhy this? Binds the cheese so it doesn't leak
• 15g fresh basil, finely chopped
• 3g garlic powder
• 3g salt
• 1g black pepper

For Assembly

• 480ml marinara sauce
• 170g shredded mozzarella cheese
• 8g fresh parsley, chopped

Kitchen Tools You Need

Basic equipment is all you need. A standard grill pan is perfectly fine, but an outdoor grill is ideal if the weather is pleasant.

• Grill pan or outdoor grill
• 9x13 inch baking dish
• Medium mixing bowl
• Paper towels (essential for drying the eggplant)
• Pastry brush

Bringing It Together

Right then, let's get into it. Follow these steps and you'll have a solid result every time.

1. Slice the eggplant lengthwise. Sprinkle both sides with salt and let them sit for 15 minutes to draw out moisture.
2. Pat the slices completely dry with paper towels. Brush each slice lightly with olive oil. Note: Wet eggplant will steam instead of sear.
3. Preheat your grill or grill pan to medium high.
4. Sear the eggplant slices for 3–5 minutes per side until deep mahogany char marks appear.
5. Remove the slices and let them cool for 5 minutes. They need to be pliable before you try to roll them.
6. In a medium bowl, fold together the drained ricotta, Parmesan, beaten egg, chopped basil, garlic powder, salt, and black pepper. Mix until it's a velvety consistency.
7. Spread a portion of the 480ml marinara sauce in the bottom of the baking dish.
8. Place a generous dollop of the ricotta mixture onto each eggplant slice, roll them up tightly, and arrange them in the dish.
9. Top the rolls with the remaining marinara and 170g mozzarella.
10. Bake at 190°C for about 20 minutes until the cheese is melted and bubbling.
11. Garnish with 8g chopped fresh parsley before serving.

Fixing Common Issues

Things can go sideways if the moisture isn't handled right. If the rolls feel slippery or the sauce looks watery, it's usually a prep issue.

The Slipping Roll

If the Grilled Eggplant Rollatini unrolls, the filling was likely too wet. Draining the ricotta through a fine mesh sieve for 30 minutes before mixing usually solves this.

Rubbery Eggplant

This happens when the heat is too low. If the eggplant stays on the grill too long without a sear, it loses its structure and becomes rubbery. Keep the heat high and the time short.

Watery Sauce

If you see a pool of liquid in your dish, you probably didn't pat the eggplant dry enough after salting. Those little droplets of water migrate into the sauce during baking.

Easy Flavor Twists

You can easily tweak this Grilled Eggplant Rollatini to fit your diet or what's in your fridge. If you like things spicy, stir some red pepper flakes into the ricotta.

For a different flavor profile, you can swap the marinara for a pesto base. Just make sure the pesto is thick so it doesn't run during the bake. If you've got a craving for something Asian inspired, my Chinese eggplant sauce is a great way to use the same basic vegetable.

Storage and Scraps

Grilled Eggplant Rollatini is an excellent choice for meal prep. The dish is even more delicious after the ingredients have had time to meld overnight.

Fridge Storage Store the rolls in an airtight container for 3 to 4 days. To reheat, place them in a 175°C oven for 10 minutes or microwave on medium power until the cheese melts.

Freezer Instructions These stay fresh in the freezer for a maximum of 2 months. Arrange them on a baking sheet to freeze individually before transferring them to a freezer bag. Defrost in the fridge overnight before oven reheating.

Zero Waste Tips Save the eggplant stems and any trimmed ends. Finely dice and sauté them with garlic and onion to create a base for a hearty stew or vegetable soup.

Best Way to Serve

Since this Grilled Eggplant Rollatini is quite rich, I like to pair it with something bright. A simple arugula salad with lemon vinaigrette cuts through the creaminess of the cheese.

If you want a more filling meal, serve it alongside some toasted sourdough or a side of garlic steamed broccoli. For a traditional touch, a sprinkle of fresh oregano on top right before it hits the table adds a nice aromatic finish.

Trust me on this: let the dish rest for 5 minutes after it comes out of the oven. This lets the cheese set, making it easier to serve without the rolls falling apart.