Smoky grilled eggplant slices wrapped around a bright, lemony quinoa and herb filling, drizzled with olive oil and optionally served with tahini, yogurt sauce, or a tomato reduction.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Eggplant
2 large eggplants, sliced lengthwise into ¼-inch thick slices (about 12–16 slices total)
Olive oil, for brushing
Salt & freshly ground black pepper
For the Quinoa Filling
¾ cup dry quinoa
1 ½ cups vegetable broth or water
1 tbsp olive oil
1 tbsp lemon juice
Zest of 1 lemon
1 clove small garlic, finely grated or minced
3 tbsp chopped parsley
2 tbsp chopped mint (or dill, basil)
2 tbsp toasted pine nuts or chopped walnuts (optional, for crunch)
Salt & pepper, to taste
Optional Toppings/Sauces
Extra virgin olive oil or a drizzle of tahini sauce
Pomegranate seeds or toasted seeds for garnish
Crumbled feta (for a non-vegan twist)
Greek yogurt or cashew cream for dipping
Prepare the Quinoa Filling
1
Rinse quinoa under cold water using a fine mesh strainer.
Add quinoa and broth (or water) to a saucepan. Bring to a boil.
Reduce heat to low, cover, and simmer for 12–15 minutes , or until liquid is absorbed.
Turn off the heat and let sit covered for 5 minutes, then fluff with a fork.
In a bowl, combine the quinoa with:
Olive oil
Lemon juice and zest
Garlic
Chopped herbs
Pine nuts (if using)
Salt and pepper to taste
Stir well and let cool slightly before rolling.
Grill the Eggplant Slices
2
Slice the eggplants lengthwise into ¼-inch thick strips using a mandoline or sharp knife.
Lay slices on a tray and sprinkle with salt . Let sit for 15 minutes to draw out moisture, then pat dry .
Brush both sides with olive oil , and season lightly with salt and pepper.
Grill on a stovetop grill pan or outdoor grill over medium heat for 3–4 minutes per side , until soft and grill-marked.
Assemble the Rolls
3
Place a grilled eggplant slice on a flat surface.
Spoon 1–2 tablespoons of the quinoa filling at one end.
Gently roll up , seam-side down.
Repeat with remaining slices and filling.
Serve & Garnish
4
Arrange rolls on a platter or individual plates.
Drizzle with:
Olive oil
Tahini sauce
Or yogurt sauce
Garnish with:
Flavor Variations
5
Add crumbled feta or goat cheese to the filling for creaminess
Stir in chopped sun-dried tomatoes , olives , or roasted red peppers
Use couscous, bulgur, or farro instead of quinoa
Make it spicy: mix in a spoon of harissa or chili flakes
Pairing Suggestions
6
Wine:
Cocktail: Cucumber gin fizz, limoncello spritz, or sumac margarita
Non-Alcoholic: Iced mint tea, sparkling lemon water, or pomegranate juice
Ingredients For the Eggplant
2 large eggplants, sliced lengthwise into ¼-inch thick slices (about 12–16 slices total)
Olive oil, for brushing
Salt & freshly ground black pepper
For the Quinoa Filling
¾ cup dry quinoa
1 ½ cups vegetable broth or water
1 tbsp olive oil
1 tbsp lemon juice
Zest of 1 lemon
1 clove small garlic, finely grated or minced
3 tbsp chopped parsley
2 tbsp chopped mint (or dill, basil)
2 tbsp toasted pine nuts or chopped walnuts (optional, for crunch)
Salt & pepper, to taste
Optional Toppings/Sauces
Extra virgin olive oil or a drizzle of tahini sauce
Pomegranate seeds or toasted seeds for garnish
Crumbled feta (for a non-vegan twist)
Greek yogurt or cashew cream for dipping
Directions Prepare the Quinoa Filling
1
Rinse quinoa under cold water using a fine mesh strainer.
Add quinoa and broth (or water) to a saucepan. Bring to a boil.
Reduce heat to low, cover, and simmer for 12–15 minutes , or until liquid is absorbed.
Turn off the heat and let sit covered for 5 minutes, then fluff with a fork.
In a bowl, combine the quinoa with:
Olive oil
Lemon juice and zest
Garlic
Chopped herbs
Pine nuts (if using)
Salt and pepper to taste
Stir well and let cool slightly before rolling.
Grill the Eggplant Slices
2
Slice the eggplants lengthwise into ¼-inch thick strips using a mandoline or sharp knife.
Lay slices on a tray and sprinkle with salt . Let sit for 15 minutes to draw out moisture, then pat dry .
Brush both sides with olive oil , and season lightly with salt and pepper.
Grill on a stovetop grill pan or outdoor grill over medium heat for 3–4 minutes per side , until soft and grill-marked.
Assemble the Rolls
3
Place a grilled eggplant slice on a flat surface.
Spoon 1–2 tablespoons of the quinoa filling at one end.
Gently roll up , seam-side down.
Repeat with remaining slices and filling.
Serve & Garnish
4
Arrange rolls on a platter or individual plates.
Drizzle with:
Olive oil
Tahini sauce
Or yogurt sauce
Garnish with:
Flavor Variations
5
Add crumbled feta or goat cheese to the filling for creaminess
Stir in chopped sun-dried tomatoes , olives , or roasted red peppers
Use couscous, bulgur, or farro instead of quinoa
Make it spicy: mix in a spoon of harissa or chili flakes
Pairing Suggestions
6
Wine:
Cocktail: Cucumber gin fizz, limoncello spritz, or sumac margarita
Non-Alcoholic: Iced mint tea, sparkling lemon water, or pomegranate juice
Grilled Eggplant Rolls with Herbed Quinoa Filling
