Imagine a mouthwatering fusion of classic Italian flavors that transforms the humble eggplant into a culinary masterpiece. These Caprese Grilled Eggplant Roll Ups are not just a recipe; they're a sensational journey through taste and texture that will transport your taste buds straight to the sun-drenched hills of Italy. With just a few simple ingredients and some grilling magic, you'll create an appetizer so irresistible, your guests will be begging for the recipe before the first bite is even finished.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large eggplant
- 2 cups fresh mozzarella cheese
- 1 cup cherry tomatoes
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the eggplant and trim off the ends. Slice the eggplant lengthwise into thin, even strips (approximately 1/4 inch thick) using a sharp knife or mandoline slicer.
- Brush each eggplant slice with olive oil on both sides and season generously with salt and pepper. Ensure each slice is evenly coated.
- Preheat a grill pan or outdoor grill to medium-high heat. Grill the eggplant slices for 3-4 minutes on each side until they develop nice grill marks and become tender.
- Remove grilled eggplant slices and let them cool slightly on a clean cutting board for 5 minutes.
- Slice the fresh mozzarella into thin strips. Halve the cherry tomatoes and chop the fresh basil leaves.
- On each grilled eggplant slice, place a strip of mozzarella, 1-2 cherry tomato halves, and sprinkle with fresh basil.
- Carefully roll up each eggplant slice, securing the filling inside. Use a toothpick if needed to hold the roll together.
- Arrange the roll-ups on a serving platter, drizzle with additional olive oil, and garnish with extra basil leaves.
- Serve immediately while the cheese is still slightly warm and the flavors are fresh.
Tips
- Choose the right eggplant: Look for a firm, glossy eggplant with no soft spots or blemishes. Younger, smaller eggplants tend to be less bitter and have fewer seeds.
- Slice evenly: Use a mandoline slicer for consistent 1/4-inch thick slices to ensure even grilling and rolling.
- Salt and rest: If you have time, salt the eggplant slices and let them sit for 15-20 minutes to draw out excess moisture, which helps prevent sogginess.
- Don't overcrowd the grill: Grill eggplant slices in batches to ensure they get beautiful grill marks and cook evenly.
- Use fresh ingredients: The magic of this dish lies in high-quality, fresh mozzarella, ripe cherry tomatoes, and fragrant basil.
- Serve immediately: These roll-ups are best enjoyed warm, when the cheese is slightly melted and the flavors are at their peak. Pro tip: If you don't have a grill, you can also roast the eggplant slices in a 425°F oven for about 15-20 minutes, turning once halfway through.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
