My family never turns down eggplant. If eggplant Parmesan lands on the table, it’s always gone in a hurry! Eggplant Parmesan is always good, but in the summertime I find myself craving something lighter that still delivers full eggplant flavor. That's exactly why I love these grilled eggplant rollatini. Instead of breading and frying, you’ll char the eggplant on a griddle or on the grill. And they are really great on the grill—if you’ve ever tried baba ganoush, you know how delicious that smoky note can be.
By the way, outside of North America, you'll often hear eggplant called aubergine, so recipes for aubergine rollatini follow the same idea. You may also come across spellings like eggplant rollatine. Regardless of the name, the goal stays the same: tender slices of eggplant wrapped around a flavorful filling! Let’s learn more about them!
What is rollatini exactly?
The word "rollatini" simply refers to thin slices of food that are rolled around a filling before cooking or serving. You'll see chicken rollatini, beef rollatini, and, of course, Italian eggplant rollatini on restaurant menus throughout Italy and Italian-American kitchens.
Traditional eggplant rollatini usually features ricotta cheese and tomato sauce. My version takes a slightly different path. Instead of covering everything with marinara and mozzarella, I let the grilled eggplant shine with a creamy herb filling that feels bright, fresh, and perfect for warm weather. If you've ever searched for an eggplant roll-up, this is the lighter cousin you didn't know you needed.
What’s in the filling of a good eggplant roll?
The creamy filling in this recipe is yogurt-based. It’s also packed with roasted garlic, herbs, crunchy walnuts, chopped olives, and even some tahini. You’ll want to strain the Greek yogurt before making the filling so it doesn’t turn out runny.
How to Strain Greek Yogurt
To strain your yogurt, just line a fine-mesh sieve or strainer with cheesecloth. If you don’t have cheesecloth, you can use a clean flour sack towel or even a coffee filter. Set the strainer over a bowl, scoop the yogurt in, and refrigerate for 1 to 2 hours. The excess whey will drain away, leaving you with a thick, creamy yogurt that's perfect for this recipe.
How to Roast Garlic: It's so worth the extra 30 minutes!
Roasted garlic is kitchen magic. The sharp bite disappears, leaving behind cloves that are mellow, buttery, and almost sweet. It’s yummy in everything from mashed potatoes to salad dressing—and it totally transforms the filling for these rollatini.
To make roasted garlic, simply trim the top off a head of garlic, drizzle it with olive oil, wrap it loosely in foil, and roast until the cloves are soft enough to squeeze out of their skins. That's how you know it's ready!
By the way, don't waste any of the leftover garlic. Add a drizzle of olive oil and a pinch of salt, stir it up, and enjoy it! Spread it on toast, spoon it over a grilled pork chop, or stir some into your mashed potatoes. Trust me!
Do I need to peel the eggplant?
Nope, and I actually recommend leaving the skin on. Cooking is all about balancing flavor and texture. The skin helps each eggplant slice hold its shape during cooking, while the inner flesh becomes silky, tender, and flexible enough to roll without breaking. You’ll also see the Maillard reaction here—the eggplant’s natural sugars will caramelize on the grill, adding a rich and subtly sweet flavor note that tastes so good with the creamy filling. The end result is satisfying without being heavy. Exactly what I want from a great summer appetizer!
How do you slice the eggplant thin enough? The skin keeps making my pieces too thick.
This might be the trickiest part of making grilled eggplant rollatini, but once you get the hang of it, it's easy. Choosing the right eggplant definitely helps—you should look for firm, medium-sized eggplants with smooth skin.
Once you get it home, you’ll want to choose the best tool for the job. A sharp chef's knife works well, but if you own a mandoline slicer that can do thick cuts, that’s even better. Aim for slices about ¼-inch thick. Don't worry if you don’t get it right the first time! Every good chef needs a few practice slices. Even if they’re not perfect, they’ll roll just fine—and more importantly, they’ll still taste good.
By the way, you'll often hear eggplant called aubergine outside of North America, so recipes for aubergine rollatini are working on the same principles as this. You may also come across spellings like "eggplant rollatine" or other names like "eggplant roulade," but regardless of the name, the goal stays the same: tender slices wrapped around a flavorful filling.
Why do you have to salt and rest the eggplant?
This step might not seem like a big deal, but don’t skip it. Sprinkling your eggplant with salt draws excess moisture to the surface—a lot of folks believe it also improves the flavors. About 20 minutes after salting, you'll notice little beads of liquid forming. Rinse them away and pat the slices completely dry with a paper towel. The reward is eggplant that browns beautifully instead of steaming in its own juice.
How do I keep the rollatini from unrolling? The ultimate rollatine how-to!
If you’ve been following me for a while, you might have heard me say “More is more!” Well forget all of that, because in this particular instance, less filling is your friend. Spread just enough filling to lightly coat each slice, then roll gently without squeezing. Place every roll seam-side down while it rests. Most of the time, that's all it takes.
If you're struggling to keep them rolled up, you can stick in a toothpick for a little extra security. Make sure to remove any toothpicks before serving. No one will even know they were there!
Should I cook the rollatini ahead of time or just assemble it early?
You can assemble the grilled eggplant rollatini a day ahead if you like. If you make them ahead of time, just refrigerate until you're ready to serve. The herbs, roasted garlic, olives, and spices mingle together overnight, making them even more flavorful the next day. Wait until serving time to add any garnishes. I also recommend letting the dish come back up to room temperature before serving so every flavor can really shine.
Can you freeze rollatini? How do you reheat leftover rollatini?
Any leftover yogurt mixture can be refrigerated and served as a dip with flatbread or crudité. And because the filling contains yogurt, I don't recommend freezing these. The texture will definitely change after thawing and lose its lovely creamy consistency. That being said, leftovers will keep beautifully in the refrigerator for about three days. You don’t actually need to reheat them to enjoy either—if you ask me, leftovers are best served at room temperature.
What to Serve with Eggplant Rollatini
This vegetarian appetizer is elegant enough for a dinner party but relaxed enough to serve on the patio with friends. I like to build an entire Mediterranean-style spread around these eggplant roll ups. Add a bowl of tabbouleh, some warm flatbread, feta cheese, olives, and fresh vegetables. A crisp glass of white wine also pairs great with a spread like this.
Pickled shallots are a versatile addition to savory dishes.
If you like pickled red onions, you’ll like pickled shallots too. If you don’t like pickled red onions, you might still enjoy pickled shallots—they have a milder flavor than red onions, and they have a subtle garlicky note as well. Their tangy flavor and crunchy texture make them a great addition to savory dishes like sandwiches, burgers, tacos, charcuterie boards, salads, and more. If you have some leftovers, don’t be afraid to experiment with them!
Extra Bites: More eggplant, please!
If you're anything like me and my family, one eggplant recipe usually leads to another. And if you’ve been following me for a while, you know that there’s more where this recipe came from!
If you're craving classic comfort food, my Eggplant Parmigiana always gets rave reviews.
Have another eggplant sitting on the counter? Turn it into sweet-and-savory Eggplant Caponata. It’s one of my favorite appetizers for entertaining.
Or skip the casserole dish altogether and serve up some Eggplant Parmesan Dip with toasted bread and fresh vegetables. Yum!
Vegetarian Grilled Eggplant Rollatini Recipe
These vegetarian eggplant rollatini are filled with a creamy, garlicky, and herbaceous filling. They're light enough for summer entertaining, elegant enough for a dinner party, and delicious anytime you’re craving an eggplant dish!
Ingredients
Instructions
- First up, get the pickled shallots started: Add the sugar, the pinch of sea salt, and the hot water to a heatproof, lidded jar. Stir to dissolve the sugar and salt, then add the vinegar and sliced shallot. Cover and let sit for 20 minutes.
- Next, let’s get the roasted garlic going: Preheat your oven to 375 ℉. Cut the top off the whole garlic head. Place it cut-side-up on a piece of aluminum foil. Drizzle with 1 teaspoon of olive oil, wrap the foil around it loosely, and roast in the oven for about 30 minutes. The garlic is ready when it’s soft and fragrant. Set aside to cool.
- Meanwhile, slice your eggplants lengthwise into ¼-inch slices. You can discard the first piece and the last piece, which will be mostly skin.
- Lightly salt the eggplant slices on both sides and let them sit for 15 to 20 minutes to release moisture. After about 20 minutes, you will see beads of liquid on the surface of the eggplant. Rinse each slice and pat completely dry with paper towels.
- Brush the eggplant slices with olive oil on both sides and roast at 375 ℉ for 20 to 25 minutes, flipping halfway. Set aside until cool enough to handle. If you prefer, you can grill the eggplant instead—grill over medium-high heat until tender, flexible, and lightly charred in places (about 3 minutes per side).
- Toast the walnut pieces in a dry pan over medium heat until fragrant and lightly golden (about 4 minutes). During the last minute, add the coriander, nutmeg and cinnamon, stirring to combine. Once the spices are toasted, remove the pan from the heat. Transfer everything to a plate to cool. If you leave it in the hot pan, the mixture will burn.
- Squeeze the roasted garlic from its skin into a small bowl and smash it with the back of a spoon to make a puree.
- Take 2 tablespoons of pickled shallots, drain and pat dry. In a medium bowl, whisk together the yogurt, tahini, honey, 2 teaspoons of the roasted garlic, the lime zest, lime juice, and pickled shallot until well combined. The mixture should be thick and spoonable. Season with salt to taste.
- Fold in the dill, mint, olives and walnuts.
- Spread a thin layer (1 to 2 tablespoons) of this mixture over each eggplant slice. Roll gently into loose cylinders, but don’t overfill or compress them. Brush each roll with oil and set them seam-side down in a hot griddle pan or on the grill. They don’t need long here—a minute or less on each side just to char them is plenty.
- Arrange the rollups on a platter and finish with a light drizzle of your good-quality olive oil. You can also sprinkle on some toasted sesame seeds or dust with sumac or paprika if you like. I recommend serving any remaining herbs, pickled shallot, and lime wedges on the side for your guests to squeeze as desired.
