Grilled Eggplant Roulade With Balsamic Glaze

The scent of summer always brings me back to my grandmother’s garden, overflowing with plump eggplants glistening under the sun. As a child, I’d sneak into the rows, carefully plucking the darkest, most perfect specimens. She’d always laugh, knowing exactly what I was up to – a precursor to the yearly family barbecue where her famous eggplant roulades, kissed by the charcoal grill, took center stage. The sweet, smoky flavor, combined with the tangy balsamic and creamy filling, was the taste of pure joy and family togetherness, a tradition I’ve carried on ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Vegetarian

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 to taste
• 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)

Equipment Needed

• Grill
• Small saucepan
• Dry sauté pan
• Sheet tray
• Parchment paper
• Medium bowl
• Wooden spoon
• Serving platter

Instructions

1. Preheat the grill to medium-high heat. Make sure the grates are clean to prevent sticking.
2. Pour the balsamic vinegar into a small saucepan. Place the saucepan over medium heat and bring the vinegar to a gentle simmer. Allow it to reduce, which means the water content evaporates and the vinegar thickens. Continue simmering until the vinegar has transformed into a thick, syrupy glaze. This may take about 10-15 minutes. Be careful not to burn it. Once it reaches the desired consistency, remove it from the heat and set aside. The glaze will thicken further as it cools.
3. Place the pine nuts in a dry sauté pan over medium heat. Toast them, stirring frequently, for 4 to 5 minutes until they are lightly golden and fragrant. Watch them carefully, as pine nuts can burn quickly. Remove them from the pan and set aside to cool.
4. Drizzle the eggplant slices with olive oil on both sides. Season generously with salt and freshly ground black pepper, to taste. Don’t be shy with the seasoning; the eggplant needs it.
5. Arrange the seasoned eggplant slices on the preheated grill. Cook until nicely charred, about 1 to 2 minutes on each side. This imparts a wonderful smoky flavor. Be careful not to overcrowd the grill; work in batches if necessary.
6. Once the eggplant slices are charred, remove them from the grill and place them on a sheet tray lined with parchment paper. This will prevent them from sticking.
7. In a medium bowl, combine the toasted pine nuts, goat cheese, heavy cream, salt, pepper, and freshly chopped parsley. Mix well with a wooden spoon until everything is evenly incorporated and the mixture is smooth and creamy. Taste and adjust seasonings as needed.
8. Spoon 2 to 3 tablespoons of the cheese mixture onto the edge of each grilled eggplant slice. Roll the eggplant slices tightly around the cheese to form roulades.
9. Return the finished roulades to the grill, which should now be turned to low heat. Grill until the cheese begins to melt and the eggplant is warmed through, about 3-4 minutes. Be extremely careful not to burn the eggplant at this stage. Monitor them closely and turn them as needed.
10. Remove the roulades from the grill and arrange them artfully on a serving platter.
11. Top each eggplant roulade with a thin strip of roasted red pepper. Garnish the platter with a chiffonade of arugula (or spinach or curly endive). Drizzle the roulades generously with olive oil and the prepared balsamic reduction. Serve immediately.

Expert Tips & Tricks

• For easier rolling, grill the eggplant until it is quite pliable. If the eggplant is too stiff, it will crack when you try to roll it.
• If you don’t have a grill, you can roast the eggplant slices in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until tender and slightly browned.
• To enhance the flavor of the balsamic glaze, try adding a sprig of fresh rosemary or thyme to the saucepan while it’s reducing. Remove the herbs before serving.
• If the goat cheese is too firm, let it sit at room temperature for about 30 minutes before mixing it with the other ingredients.
• To make this recipe vegan, substitute the goat cheese with a vegan cream cheese alternative.

Serving & Storage Suggestions

Serve the grilled eggplant roulades immediately as an appetizer, a light lunch, or as part of a larger meal. They pair beautifully with grilled chicken or fish. Leftover roulades can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. The balsamic glaze can be stored separately in an airtight container at room temperature for several days. It’s best not to freeze the roulades, as the texture of the eggplant and cheese filling may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	28g	43%
Saturated Fat	14g	70%
Cholesterol	45mg	15%
Sodium	500mg	21%
Total Carbohydrate	20g	7%
Dietary Fiber	7g	28%
Sugars	10g	–
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the cheese filling for a little heat.
• Mediterranean twist: Substitute the parsley with fresh mint or oregano. Add sun-dried tomatoes to the cheese filling.
• Seasonal variation: In the fall, use roasted butternut squash instead of red peppers.
• Dairy-Free Option: Replace the goat cheese with a cashew-based ricotta cheese for a creamy, dairy-free filling. Be sure to adjust the salt and pepper to taste.

FAQs (Frequently Asked Questions)

Q: Can I make the balsamic glaze ahead of time?
A: Yes! The balsamic glaze can be made up to a week in advance and stored in an airtight container at room temperature. It will thicken as it cools, so you may need to add a little water to thin it out before using.

Q: What’s the best way to prevent the eggplant from becoming bitter?
A: Salting the eggplant before grilling can help draw out excess moisture and reduce bitterness. After slicing, sprinkle the eggplant with salt and let it sit for about 30 minutes. Rinse and pat dry before grilling.

Q: Can I use a different type of cheese for the filling?
A: Absolutely! Feta, ricotta, or even a soft cream cheese would work well in this recipe. Just be sure to adjust the seasonings to your liking.

Q: How do I prevent the roulades from falling apart on the grill?
A: Make sure to roll the eggplant slices tightly around the cheese filling. You can also secure them with toothpicks if needed.

Q: Is it possible to prepare these in advance for a party?
A: You can grill the eggplant and prepare the cheese filling ahead of time. Store them separately in the refrigerator and assemble the roulades just before grilling and serving.

Final Thoughts

I truly hope you’re inspired to create this Grilled Eggplant Roulade with Balsamic Glaze. It’s a dish that’s not only incredibly delicious but also versatile enough to be enjoyed as an appetizer, side dish, or light meal. Don’t be afraid to experiment with the filling and garnishes to make it your own. And when you do, I’d love to hear about your experience and any creative twists you add. Why not pair it with a crisp glass of Pinot Grigio and good company? Happy grilling!