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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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)
Directions
Step 1
Slice the eggplants lengthwise into 1/4-inch thick slices. Discard the end pieces.
Step 2
Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
Step 3
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.
Step 4
In a small bowl, combine ricotta cheese, Parmesan cheese, chopped basil, and minced garlic. Mix until well incorporated.
Step 5
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.
Step 6
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.
Step 7
Repeat with the remaining eggplant slices and ricotta mixture.
Step 8
Drizzle the balsamic glaze over the rolled eggplant slices. Garnish with chopped fresh parsley, if desired.
Step 9
Serve immediately or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1405.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1305.0 |
| Total Fat 75.6g | 0% |
| Saturated Fat 27.3g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 170.8mg | 0% |
| Sodium 4147.3mg | 0% |
| Total Carbohydrate 129.5g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 87.7g | |
| Protein 46.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1411.4mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 2865.3mg | 0% |
Source of Calories