These Grilled Eggplant Roll Ups are charred to perfection, rolled with seasoned ricotta and drizzled with fresh basil and balsamic vinegar to be served as a refreshing appetizer, side dish or a vegetarian main course!
We love pairing these Roll Ups with Italian dishes like Chicken Pesto Pasta and Butternut Squash Pasta. Since these are on the lighter side, they make a great side dish to meat heavy meals also such as BBQ Chicken and Potatoes or Chicken Tortellini.
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Eggplant Slices
REMOVE THE ENDS. The ends of the eggplant are tough and woody and not very tasty. By removing them, your slices will also look more uniform and will be easier to work with.
SLICING EGGPLANT. For these Eggplant Roll Ups, you'll want to slice long way into "boats". Slicing ¼ inch thick is ideal. This thickness will keep it sturdy enough to roll without tearing but still be flexible enough to roll and hold ricotta cheese.
SIDE NOTE. If you're making other recipes like Ratatouille or you'll be breading your eggplant, cut your eggplant boats into ½ inch think.
Ingredients
To make your Grilled Eggplant Roll Ups, here's what you'll need:
- Eggplant
- Ricotta Cheese
- Seasonings - Salt, Pepper and Garlic Powder
- Extra Virgin Olive Oil - I used a non flavored one for this recipe, but Blazing Bella makes an amazing lemon infused one that would be great on these Roll Ups!
- Balsamic Vinegar - I used a barrel-aged balsamic from Blazing Bella (my new favorite!)
- Basil - Best to use fresh basil but dried basil will work
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Preheat grill to 400°F. Slice ends off of eggplant and slice long ways into ¼ inch thick slices.
- Step 2: Season eggplant slices with salt, pepper and garlic powder and place on the grill (indirect heat). Cook for 4 minutes on each side.
- Step 3: Remove grilled eggplant from the grill and set aside to cool.
- Step 4: Coat one side of the eggplant with ricotta cheese. Sprinkle with salt and garlic powder.
- Step 5: Roll up the eggplant and slice in half.
- Step 6: Drizzle with olive oil and balsamic vinegar. Top with sliced basil and enjoy!
Equipment and Supplies
- Weber Summit Kamado - My go-to Charcoal Grill! Easy to use and has a 24" cooking area great for outdoor entertaining.
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
- Blazing Bella - Quality is key! And Blazing Bella has it nailed down. Try out their sample pack to test out their different olive oil flavors (lemon, garlic, strawberry..) or build your own box full of your favorites!
Storage
Store your Grilled Eggplant Roll Ups in an airtight container in the refrigerator for up to 4 days. If possible, store roll ups separately from olive oil, balsamic vinegar and basil (it will brown).
Additions and Substitutions
- Additional Seasonings
- Add Salt - Because eggplant can be bland, be sure to add salt to taste.
- Add to Ricotta - Basil adds a nice herby sweetness as a topping, but play with your ricotta mixture. Add in parsley, crushed red pepper flakes, parmesan cheese, minced garlic, or even some lemon juice!
- Swap out Basil
- Substitute Basil - Use mint leaves, parsley, oregano or chives instead.
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More Appetizers
- Chicken Bacon Ranch Sliders
- Stuffed Garlic Bread (Crispy and Cheesy)
- Creamy Corn Dip
- Roast Beef Sliders
Video of Recipe
Recipe
Grilled Eggplant Roll Ups
Equipment
- Charcoal Grill or smoker
Ingredients
- 1 Eggplant sliced into boats
- 8 oz Ricotta
- 1.5 tablespoon Extra Virgin Olive Oil
- 1.5 tablespoon Balsamic Vinegar
- 1 tablespoon Fresh Basil chopped
- Salt to taste
- Pepper to taste
- Garlic Powder to taste
Instructions
- Preheat grill to 400°F. Slice ends off of eggplant and slice long ways into ¼ inch thick slices.
- Season eggplant slices with salt, pepper and garlic powder and place on the grill (indirect heat). Cook for 4 minutes on each side.
- Remove grilled eggplant from the grill and set aside to cool.
- Coat one side of the eggplant with ricotta cheese. Sprinkle with salt and garlic powder. Don't be shy with seasonings!
- Roll up the eggplant and slice in half.
- Drizzle with olive oil and balsamic vinegar. Top with sliced basil and enjoy!
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