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Grilled Eggplant Rollups

Rated as 4.8 out of 5 Stars

"Tasty grilled eggplant complements the flavors of goat cheese and roasted red pepper in this 'couldn't be easier' recipe that is good served hot, cold, or as leftovers. To re-warm, place on low-heat grill for 2 minutes."
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Ingredients

51 m servings 148 cals
Original recipe yields 4 servings

Directions

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  1. Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.
  4. Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 148 calories; 12.1 g fat; 3.3 g carbohydrates; 6.7 g protein; 22 mg cholesterol; 310 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

More, more, I want more! This is worthy of 10 stars! I wasn't sure what size eggplant to use - the one I used was about a medium size. I didn't use all of it, probably about 2/3 of it. I ended u...

Most helpful critical review

The grilled eggplant is delicious, however, we did not like the combination of the eggplant with the goat cheese & pepper. I will definitely grill the eggplant like this again and serve it plain.

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More, more, I want more! This is worthy of 10 stars! I wasn't sure what size eggplant to use - the one I used was about a medium size. I didn't use all of it, probably about 2/3 of it. I ended u...

Had to substitute cream cheese for the goat cheese. Thanks for teaching us how to grill eggplant. We added garlic and Asiago cheese. Looks as elegant as it tastes.

Easy to make and tastes great. Don't cut the eggplant too thin because it gets thinner as you grill it and can tear when you spread the goat cheese on it. I made it just like the recipe said, th...

Very delicious. I used zucchini, as part of a challenge, sliced length wise on a mandolin and let them air dry to remove some of the moisture. Thinly julienned fresh red pepper and pan grilled...

I didn't have goat cheese but had everything else handy so I used light cream cheese (sparingly). Even the finicky husband who has always turned his nose up at eggplant loved it. The advice to...

The grilled eggplant is delicious, however, we did not like the combination of the eggplant with the goat cheese & pepper. I will definitely grill the eggplant like this again and serve it plain.

Took the shortcuts: grilled without soaking, used cream cheese and used a pepper onion jelly . Delicious. Would be great for company.

This was delicious! I didn't have regular goat cheese so I used Apricot & Thyme crumbled goat cheese from Vermont Creamery. The subtle apricot flavor really paired nicely with the roasted red p...

Heavenly! This are simply amazing. I got high praise from everyone who tasted them and was asked for recipe many times over. I used an Italian bread dipping seasoning instead of plain old Ital...