Grilled Eggplant Roulade with Pesto Ricotta Filling

Name: Grilled Eggplant Roulade with Pesto Ricotta Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large Eggplant, Sliced Lengthwise Into 1/4-inch Slices; 2 Tablespoons Olive Oil; 1 cup Ricotta Cheese; 3/4 cups Shredded Mozzarella Cheese, Divided; 2 Tablespoons Basil Pesto; 1 Egg; 1 cup Tomato Sauce (my Recipe Included On My Blog Post, But You Can Use Any Tomato Sauce); 1/2 cups Roasted Red Pepper Slices; 1/2 cups Marinated Artichokes; Sea Salt And Ground Black Pepper To Taste; Chives, For Garnish (optional)

Servings: persons

1 Large Eggplant, Sliced Lengthwise Into 1/4-inch Slices
2 Tablespoons Olive Oil
1 cup Ricotta Cheese
3/4 cups Shredded Mozzarella Cheese, Divided
2 Tablespoons Basil Pesto
1 Egg
1 cup Tomato Sauce (my Recipe Included On My Blog Post, But You Can Use Any Tomato Sauce)
1/2 cups Roasted Red Pepper Slices
1/2 cups Marinated Artichokes
Sea Salt And Ground Black Pepper To Taste
Chives, For Garnish (optional)

1
Heat grill to high heat.
2
Toss the eggplant slices in olive oil, a pinch of sea salt, and ground black pepper.
3
Using tongs, place the eggplant slices directly onto your clean grilling surface.
4
Grill until eggplant is browned on both sides, 34 minutes per side.
5
Remove from grill and set aside to cool down to room temperature.
6
Preheat oven to 350 degrees F.
7
In a bowl, mix together ricotta cheese, 1/2 cup of the mozzarella (set aside the rest for garnish), basil pesto, egg, a pinch of sea salt and a pinch of ground black pepper.
8
In an 8 x 10 inch baking dish, pour 1/4 cup pasta sauce to evenly coat the bottom surface.
9
Spread approximately 1 tablespoon of the ricotta mixture onto one side of each slice of eggplant, top to bottom.
10
Evenly spread out a few pieces of the sliced roasted red peppers and the marinated artichokes.
11
Starting at one end of the eggplant slice, gently roll toward the other end of the eggplant, securing the stuffing inside.
12
Place each roll into the sauced baking dish, lipped-side down to prevent unrolling.
13
Bake in the oven, uncovered, for approximately 15 minutes.
14
Remove from oven.
15
Top each roll with 1 tablespoon of sauce, some grated mozzarella cheese, and chives (optional).
16
Serve.

294

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 Large Eggplant, Sliced Lengthwise Into 1/4-inch Slices, 2 Tablespoons Olive Oil, 1 cup Ricotta Cheese, 3/4 cups Shredded Mozzarella Cheese, Divided, and more.

Yes, Grilled Eggplant Roulade with Pesto Ricotta Filling 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!