Grilled Eggplant Roulade with Balsamic Glaze
Elevate your appetizer or side dish game with this exquisite Grilled Eggplant Roulade with Balsamic Glaze. Tender, smoky slices of eggplant are grilled to perfection and wrapped around a creamy, savory filling of ricotta, Parmesan, fresh basil, and minced garlic. Drizzled with a rich, tangy-sweet homemade balsamic glaze, this dish is a symphony of flavors and textures. Perfect for a summer gathering or as a delicious addition to your Mediterranean-inspired spread, this recipe is as elegant as it is easy to prepare. Garnish with fresh parsley for a vibrant finishing touch, and serve these roulades warm or at room temperature—they’ll impress every time!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil, chopped
- 1 clove Garlic, minced
- 0.5 cup Balsamic vinegar
- 2 tablespoons Honey
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Slice the eggplants lengthwise into 1/4-inch thick slices. Discard the end pieces.
Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
Preheat a grill or grill pan over medium-high heat. Grill the eggplant slices for 2-3 minutes on each side, or until tender and lightly charred. Set aside to cool.
In a small bowl, combine ricotta cheese, Parmesan cheese, chopped basil, and minced garlic. Mix until well incorporated.
To make the balsamic glaze, add balsamic vinegar and honey to a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze has thickened slightly. Remove from heat and let cool.
Lay a grilled eggplant slice flat on a clean surface. Spread about 1 tablespoon of the ricotta mixture evenly over the slice. Roll the slice tightly into a roulade and place seam-side down on a plate or platter.
Repeat with the remaining eggplant slices and ricotta mixture.
Drizzle the balsamic glaze over the rolled eggplant slices. Garnish with chopped fresh parsley, if desired.
Serve immediately or at room temperature. Enjoy!
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 4147 mg | 180% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 87.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1411 mg | 109% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
