Tender grilled eggplant slices wrapped around a refreshing cauliflower rice filling with fresh herbs and toasted pine nuts, finished with a creamy tahini drizzle—this plant-based appetizer is light, elegant, and packed with flavor. Ideal for entertaining or a refined first course, these rolls are as beautiful as they are delicious.
Why You’ll Love This Recipe
These grilled eggplant rolls offer a delightful combination of smoky eggplant, herbaceous cauliflower rice, and nutty tahini. They’re gluten-free, vegan, and low in carbohydrates, making them a perfect fit for a variety of dietary preferences. The recipe is also highly versatile and can be made ahead of time, making it an excellent choice for parties and gatherings. Each bite is fresh, bright, and satisfying without being heavy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the eggplant rolls:
- 2 medium eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
- Salt and pepper to taste
For the cauliflower rice filling:
- 2 cups cauliflower rice (fresh or frozen and thawed)
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 tablespoons finely diced red onion
- 2 tablespoons toasted pine nuts
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the tahini drizzle:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water (or more for desired consistency)
- 1 small garlic clove, minced
- Pinch of salt
For garnish:
- Extra chopped parsley
- Extra toasted pine nuts
Directions
- Prepare the eggplant: Brush the eggplant slices with olive oil and season with salt and pepper. Grill or pan-sear over medium-high heat for 2–3 minutes on each side, until tender and marked. Set aside to cool.
- Make the filling: In a medium bowl, mix the cauliflower rice, parsley, mint, red onion, toasted pine nuts, lemon juice, and olive oil. Season with salt and pepper, and stir until well combined.
- Assemble the rolls: Lay an eggplant slice flat. Place 1–2 tablespoons of the cauliflower mixture at one end and roll tightly. Place seam-side down on a serving platter.
- Make the tahini sauce: In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt until smooth and pourable. Adjust water as needed for consistency.
- Serve: Drizzle the tahini sauce over the eggplant rolls. Garnish with additional parsley and toasted pine nuts. Serve at room temperature or slightly chilled.
Servings and timing
This recipe yields approximately 10–12 rolls, serving 4–6 people as an appetizer.
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Variations
- Add protein: Mix in cooked quinoa or chickpeas to the filling for a more substantial dish.
- Spice it up: Add crushed red pepper flakes or a touch of harissa to the filling.
- Alternative drizzle: Try a yogurt-based sauce or a vinaigrette if you prefer something lighter than tahini.
- Stuffed zucchini option: Use thin slices of grilled zucchini in place of eggplant.
- Different herbs: Substitute cilantro or basil for parsley and mint for a new flavor profile.
Storage/Reheating
Storage: Store the assembled rolls in an airtight container in the refrigerator for up to 3 days. Keep the tahini sauce separate until ready to serve.
Reheating: These are best served cold or at room temperature. If you prefer them warm, reheat gently in the microwave or oven, but note that the texture may soften.
FAQs
Can I make the eggplant rolls ahead of time?
Yes, you can prepare and assemble the rolls a day in advance. Add the tahini drizzle and garnishes just before serving.
How do I prevent the eggplant from becoming too oily?
Use a brush to lightly coat the eggplant slices with oil instead of pouring it directly on them. Eggplant absorbs oil quickly, so a light touch helps control this.
What is cauliflower rice, and can I make it myself?
Cauliflower rice is finely grated or processed cauliflower florets. You can make it by pulsing cauliflower in a food processor until it resembles rice grains.
Can I bake the eggplant instead of grilling?
Yes, bake the slices on a parchment-lined tray at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Can I use bottled tahini sauce?
Store-bought tahini sauces can be used, but homemade offers better control over flavor and consistency.
How thin should the eggplant slices be?
About 1/4 inch thick is ideal—thin enough to roll easily but thick enough to hold the filling.
Are there nut-free options for the pine nuts?
Yes, use sunflower seeds or pumpkin seeds for a nut-free crunch.
Can I serve these warm?
Yes, but they are traditionally served at room temperature or chilled. Warming them is fine, but the texture may change slightly.
How do I keep the rolls from unrolling?
Place them seam-side down and consider securing with a toothpick if needed, especially if serving buffet-style.
What can I serve alongside these rolls?
They pair well with a grain salad, hummus, or a crisp green salad for a complete meal.
Conclusion
Grilled Eggplant Rolls Stuffed with Herbed Cauliflower Rice are an excellent choice for those seeking a light yet satisfying plant-based dish. Whether served as an appetizer or a light entrée, they bring together smoky, fresh, and nutty elements in a visually stunning and nutritious package. Ideal for entertaining or everyday elegance, this recipe is sure to impress.
Print
Grilled Eggplant Rolls Stuffed with Herbed Cauliflower Rice
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Description
Tender grilled eggplant slices wrapped around a vibrant mix of cauliflower rice, fresh herbs, and toasted pine nuts, finished with a drizzle of tahini sauce – a light, elegant, and satisfying plant-based appetizer.
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cauliflower rice (fresh or frozen and thawed)
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 tablespoons finely diced red onion
- 2 tablespoons toasted pine nuts
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water (or more for desired consistency)
- 1 small garlic clove, minced
- Pinch of salt
- Extra chopped parsley (for garnish)
- Extra toasted pine nuts (for garnish)
Instructions
- Brush eggplant slices with olive oil, season with salt and pepper.
- Grill or pan-sear eggplant slices on medium-high heat for 2–3 minutes per side until tender and grill-marked. Set aside to cool.
- In a bowl, combine cauliflower rice, parsley, mint, red onion, pine nuts, lemon juice, olive oil, salt, and pepper. Mix well.
- Lay each eggplant slice flat and place 1–2 tablespoons of filling at one end.
- Roll eggplant slices tightly and place seam-side down on a serving platter.
- Whisk together tahini, lemon juice, water, garlic, and salt until smooth.
- Drizzle tahini sauce over the eggplant rolls.
- Garnish with extra parsley and pine nuts.
- Serve at room temperature or slightly chilled.
Notes
- Use a mandoline for evenly sliced eggplant.
- Chill the filling slightly before rolling for firmer structure.
- Add chili flakes to the tahini sauce for a spicy twist.
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
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