Grilled Eggplant Roulade With Balsamic Glaze Recipe

Name: Grilled Eggplant Roulade With Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups balsamic vinegar; 1/2 cup pine nuts; 2 eggplants, cut lengthwise into 1/4-inch slices; 3 tablespoons olive oil; salt & freshly ground black pepper; 8 ounces goat cheese; 2 tablespoons heavy cream; 1 -2 teaspoon coarse sea salt (or to taste); 1 -2 teaspoon fresh ground black pepper; 2 tablespoons freshly chopped fresh parsley leaves; 1/4 cup thin strips roasted red pepper; 1 cup chiffonade arugula (or spinach or curly endive)

Servings: persons

1 1/2 cups balsamic vinegar
1/2 cup pine nuts
2 eggplants, cut lengthwise into 1/4-inch slices
3 tablespoons olive oil
salt & freshly ground black pepper
8 ounces goat cheese
2 tablespoons heavy cream
1 -2 teaspoon coarse sea salt (or to taste)
1 -2 teaspoon fresh ground black pepper
2 tablespoons freshly chopped fresh parsley leaves
1/4 cup thin strips roasted red pepper
1 cup chiffonade arugula (or spinach or curly endive)

1
Preheat the grill to medium high heat.
2
Add the balsamic vinegar to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
3
Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
4
Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
5
Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3-4 minutes. Remove the roulades from the grill to a serving platter.
6
Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula(or spinach or curly endive), a drizzle of olive oil and the balsamic reduction. Enjoy!

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups balsamic vinegar, 1/2 cup pine nuts, 2 eggplants, cut lengthwise into 1/4-inch slices, 3 tablespoons olive oil, and more.

Yes, Grilled Eggplant Roulade With Balsamic Glaze falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant Roulade With Balsamic Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions