Eggplant Roll-Ups

Serve with Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce and Hummus Pit-zas.


  • 1 large, firm eggplant
  • Salt and pepper
  • Grill seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 cup semi-soft garlic and herb cheese, such as Alouette or Boursin brand
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmigiano Reggiano cheese (a couple of handfuls)
  • A few grinds of black pepper
  • 6-8 soft sundried tomatoes, chopped (tender sundried tomatoes are available in small pouches in produce department)
  • 2 cups arugula leaves, chopped
  • 1 cup basil leaves, chopped


Pre-heat a grill pan over high heat.

Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and the grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2-3 minutes on each side or until cooked through.

Combine the cheeses, black pepper (a few grinds) and sundried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil, then roll them up. The eggplant roll-ups should have a few greens sticking out of both ends.

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