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Grilled Eggplant & Herb Rollups Recipe

Grilled Eggplant & Herb Rollups Recipe
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Have an excess of eggplant from the garden this year? We’ve got just the thing. These easy, savory rollups are stuffed with soft cheeses and fresh herbs, perfect for a summer appetizer or main dish. We love serving ours with slices of fresh red tomatoes or a little marinara sauce, but they’re just as delicious plain.

    5 min - 10 min
    25 min
    35 min


  • 1 large eggplants, cut into ¼” slices
  • 2 tbsp. olive oil
  • Salt & pepper, to taste
  • 2 oz. goat cheese
  • 2 oz. ricotta cheese
  • 1 oz. Parmesan cheese
  • ¼ cup chopped herbs like basil, rosemary, thyme, etc.
  • Zest of ½ lemon
  • Fresh tomato or marinara sauce for serving (optional)


  1. Salt eggplant slices and allow to drain over a colander for about 15 minutes; pat dry.
  2. Brush slices with olive oil, salt and pepper.
  3. Over medium heat, grill eggplant slices about 3 minutes per side; set aside.
  4. Mix together goat, ricotta and Parmesan cheeses with herbs and lemon zest.
  5. Divide the mixture between the eggplant slices, rolling each up, and securing with a toothpick if needed.
  6. Place rollups in a large grill-safe skillet or over foil, and then place on grill for about 5-7 minutes, or until cheese mixture begins to melt.