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Grilled Eggplant Rolls with Herbed Quinoa Filling

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Grilled Eggplant Rolls with Herbed Quinoa Filling

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
Prepare the Quinoa Filling
1

  1. Rinse quinoa under cold water using a fine mesh strainer.

  2. Add quinoa and broth (or water) to a saucepan. Bring to a boil.

  3. Reduce heat to low, cover, and simmer for 12–15 minutes, or until liquid is absorbed.

  4. Turn off the heat and let sit covered for 5 minutes, then fluff with a fork.

  5. 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

  6. Stir well and let cool slightly before rolling.

Grill the Eggplant Slices
2

  1. Slice the eggplants lengthwise into ¼-inch thick strips using a mandoline or sharp knife.

  2. Lay slices on a tray and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry.

  3. Brush both sides with olive oil, and season lightly with salt and pepper.

  4. Grill on a stovetop grill pan or outdoor grill over medium heat for 3–4 minutes per side, until soft and grill-marked.

    • You can also roast in a 425°F (220°C) oven for 15–18 minutes, flipping halfway.

Assemble the Rolls
3

  1. Place a grilled eggplant slice on a flat surface.

  2. Spoon 1–2 tablespoons of the quinoa filling at one end.

  3. Gently roll up, seam-side down.

  4. Repeat with remaining slices and filling.

Serve & Garnish
4

  1. Arrange rolls on a platter or individual plates.

  2. Drizzle with:

    • Olive oil

    • Tahini sauce

    • Or yogurt sauce

  3. Garnish with:

    • Extra herbs

    • Pomegranate seeds

    • Nuts/seeds

    • A sprinkle of sumac or za’atar for Middle Eastern flair

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:

    • White: Sauvignon Blanc or Assyrtiko

    • Red: Light Pinot Noir or Grenache

    • Rosé: Dry Provençal rosé

  • Cocktail: Cucumber gin fizz, limoncello spritz, or sumac margarita

  • Non-Alcoholic: Iced mint tea, sparkling lemon water, or pomegranate juice

Nutrition Facts

4 servings

Serving size