Irresistible Grilled Eggplant Rolls with Cheese

Grilled eggplant rolls with cheese are one of those dishes that look elegant on the plate but are surprisingly simple to make. Tender, smoky slices of eggplant are wrapped around a creamy, melty cheese filling to create little bundles of flavor that work just as well as an appetizer, side dish, or light main course. Every bite gives you a satisfying contrast of textures: soft eggplant on the outside, rich and gooey cheese on the inside.

What makes these rolls so irresistible is the balance between the charred, savory eggplant and the mild, creamy cheeses. The eggplant is brushed with a bit of olive oil and grilled until tender and lightly golden, then rolled around a mixture of ricotta and mozzarella that melts beautifully as the rolls heat through. The result feels special and restaurant-worthy, but the process itself is straightforward and totally beginner-friendly.

Whether you’re cooking for family, entertaining guests, or just want to add a new vegetable dish to your meal rotation, these grilled eggplant rolls deliver. They’re naturally meat-free, easy to customize with herbs and spices, and elegant enough to serve at a dinner party while still being comforting and homey.

Core Ingredients for Making the Recipe

To prepare these Irresistible Grilled Eggplant Rolls with Cheese, you only need a short list of simple ingredients. Here’s what you’ll need:

For the Eggplant:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 teaspoon salt
• 1 tablespoon olive oil (plus a little extra for brushing, if needed)

For the Cheese Filling:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese

Optional (but recommended) seasoning add-ins:

• 1–2 cloves garlic, finely minced
• 1–2 tablespoons chopped fresh herbs (basil, parsley, or oregano)
• Freshly ground black pepper
• A pinch of red pepper flakes, for a gentle kick

You can easily make this recipe using only the core ingredients listed, but the optional seasonings help to boost the flavor and give the rolls a more gourmet touch.

Step-by-Step

1. Prepare the eggplant slices.
   Wash the eggplants and trim off the stem ends. Slice them lengthwise into 1/4-inch thick strips. Try to keep the slices as even as possible so they cook uniformly and roll easily.
2. Salt the eggplant.
   Lay the slices in a single layer on a baking sheet or large cutting board. Sprinkle both sides lightly with the 1 teaspoon of salt. Let them rest for about 15–20 minutes. This helps draw out excess moisture and any bitterness from the eggplant.
3. Pat dry and oil.
   After resting, gently pat each slice dry with paper towels to remove the released moisture. Brush both sides of the slices with olive oil. Use just enough to lightly coat them—this helps them soften and develop a nice grilled flavor.
4. Preheat the grill (or grill pan).
   Preheat a grill or grill pan over medium heat. If you don’t have a grill, you can also use a baking sheet and roast the slices in a 400°F (200°C) oven until tender.
5. Grill the eggplant slices.
   Place the oiled eggplant slices on the hot grill or grill pan in a single layer. Cook for about 3–4 minutes per side, or until they are tender, lightly charred, and flexible. They should be soft enough to roll without breaking. Remove them to a plate and let them cool slightly.
6. Prepare the cheese filling.
   In a medium bowl, combine the ricotta cheese and shredded mozzarella. If using, stir in the minced garlic, chopped herbs, and a bit of black pepper or red pepper flakes. Mix until the filling is smooth and well combined.
7. Fill the eggplant slices.
   Take one grilled eggplant slice and place it flat on a board or plate. Add a spoonful of the cheese mixture near one end of the slice, leaving a small border so it doesn’t squeeze out too much as you roll.
8. Roll them up.
   Starting from the end with the cheese filling, gently roll the eggplant slice up into a tight cylinder, enclosing the filling. Place the roll seam-side down in a lightly oiled baking dish. Repeat with the remaining slices and filling until all are rolled.
9. Warm and melt the cheese.
   Preheat your oven to 350°F (175°C). Place the baking dish with the eggplant rolls in the oven and bake for about 10–15 minutes, or until the cheese is warmed through and starting to melt. The rolls should hold their shape and look slightly golden around the edges.
10. Serve and enjoy.
    Remove the dish from the oven and let the rolls rest for a few minutes before serving. This helps the cheese firm up slightly so the rolls are easier to handle. Serve warm and enjoy the creamy, cheesy interior wrapped in smoky, tender eggplant.

Flavor Variations and Creative Twists

One of the best things about this recipe is how easy it is to customize. With just a few additions, you can give these eggplant rolls a whole new personality:

• Herb-loaded filling:
  Stir fresh basil, parsley, or oregano into the cheese mixture for a bright, aromatic flavor. Dried Italian seasoning also works well if you don’t have fresh herbs.
• Garlic lovers’ version:
  Add extra minced garlic to the filling or rub a cut clove of garlic on the grilled eggplant slices before rolling for a more intense, savory taste.
• Spicy twist:
  Mix red pepper flakes or a pinch of chili powder into the cheese filling for a gentle heat that pairs beautifully with the creamy cheese and smoky eggplant.
• Tomato accent:
  Spoon a little tomato sauce or crushed tomatoes into the bottom of the baking dish and nestle the rolls on top before baking. This gives the dish a lasagna-like feel without the pasta.
• Extra cheesy topping:
  Before baking, sprinkle a little extra mozzarella or grated hard cheese (like Parmesan or Pecorino) over the top of the rolls for a crisp, cheesy crust.

These variations let you adapt the recipe to your taste, your pantry, and the occasion—from simple weeknight dinners to impressive party platters.

How to Serve

Grilled Eggplant Rolls with Cheese are incredibly versatile and can be served in several delicious ways:

• As an appetizer:
  Arrange the rolls on a platter and garnish with fresh herbs. Serve with toothpicks or small forks so guests can easily enjoy them as finger food.
• As a light main course:
  Pair a generous portion of rolls with a fresh green salad, roasted vegetables, or a side of crusty bread. The combination of grilled eggplant and rich cheese feels satisfying without being heavy.
• With a sauce:
  Serve the rolls over a pool of warm tomato sauce, pesto, or a simple garlic-herb olive oil drizzle. This adds extra flavor and makes the dish feel more complete and restaurant-style.
• For lunch or meal prep:
  Pack a few rolls in a container with some salad or cooked grains like quinoa or couscous. They reheat well and make a tasty, portable lunch.

However you choose to serve them, these rolls bring a beautiful combination of color, texture, and flavor to the table.

Tips & Variations

To get the best results every time, keep these helpful tips in mind:

• Slice the eggplant evenly.
  Slices that are too thick can be hard to roll and might not soften enough, while slices that are too thin can tear. Aim for consistent 1/4-inch thickness.
• Don’t skip the salting step.
  Salting helps remove excess moisture and any bitterness from the eggplant. This gives you better texture and a cleaner flavor.
• Brush with oil lightly.
  Eggplant absorbs oil quickly. Use a light hand when brushing, adding just enough to prevent sticking and to encourage a nice grilled finish.
• Keep the filling simple.
  The beauty of this recipe is in its simplicity. Ricotta and mozzarella provide a creamy, melty center. You can always add herbs and spices, but the base combination is already delicious.
• Secure the rolls if needed.
  If your rolls won’t stay closed, you can secure them with toothpicks before baking. Just remember to remove them before serving.
• Make it heartier.
  For a more filling dish, serve the rolls over cooked rice, pasta, or lentils, or combine them with other roasted vegetables.

Final Thoughts

Irresistible Grilled Eggplant Rolls with Cheese prove that a short ingredient list can still deliver big flavor. With just eggplant, a bit of salt and olive oil, and a creamy cheese filling, you can create a dish that feels both comforting and elegant.

These rolls are perfect when you want something impressive without spending hours in the kitchen. They showcase simple ingredients at their best: smoky, tender eggplant and rich, melty cheese working together in perfect harmony. Whether you’re cooking for guests or making a special meal for yourself, this recipe deserves a spot in your regular rotation.

It’s the kind of dish you’ll come back to whenever you crave something savory, cheesy, and satisfying—without turning to heavy, complicated recipes. Once you try these grilled eggplant rolls, they’re likely to become one of your go-to favorites.

FAQ

Can I bake the eggplant instead of grilling it?
Yes. If you don’t have a grill or grill pan, you can bake the eggplant slices in a 400°F (200°C) oven. Lay them in a single layer on a lightly oiled baking sheet and roast for about 10–15 minutes, flipping once, until tender and slightly golden. Then proceed with filling and rolling as usual.

Can I make these rolls ahead of time?
Absolutely. You can assemble the eggplant rolls and place them in the baking dish a few hours ahead, then cover and refrigerate. When you’re ready to serve, bake them until the cheese is warmed through and melty. This makes them great for entertaining or meal prep.

Can I use a different cheese instead of ricotta and mozzarella?
Yes. While ricotta and mozzarella create a mild, creamy filling, you can experiment with other cheeses. Cottage cheese (well-drained), feta (for a salty tang), or a mix of cream cheese and shredded cheese can all work. Just be sure the filling isn’t too watery.

Are these eggplant rolls suitable for a low-carb or vegetarian diet?
Yes. The recipe is naturally vegetarian and uses eggplant instead of pasta or bread, making it a great option for those following a lower-carb lifestyle. Just be mindful of any additional sauces or sides you pair with it.