Oh my gosh, let me tell you about my latest obsession – these insanely delicious eggplant appetizers roll ups! I stumbled upon this recipe when I had way too many eggplants from my garden, and now they’re my go-to party dish. Seriously, my friends beg me to make them every time we have get-togethers. The best part? They’re so simple to throw together – just thinly sliced eggplant rolled up with creamy ricotta filling and baked until golden. That perfect combo of tender eggplant and herby cheese filling will make you forget all about boring old stuffed mushrooms. And the way they look all fancy rolled up? Total crowd-pleaser with minimal effort. Trust me, once you try these, you’ll be making them all summer long!
Why You’ll Love These Eggplant Appetizers Roll Ups
Let me count the ways these little roll ups will steal your heart (and your guests’ appetites)! First off, they come together in under an hour – I’m talking prep to plate. No fancy skills needed here, just slice, spread, roll and bake. The flavor combo? Oh honey, that creamy ricotta filling with the subtle sweetness of roasted eggplant is just ridiculous. Here’s why these are my secret weapon:
- Quick & Easy: Only 15 minutes of active prep – perfect for when you’re scrambling before a party
- Vegetarian Friendly: A crowd-pleaser that satisfies meat-eaters and vegetarians alike
- Make-Ahead Magic: Assemble them hours early and just pop in the oven when guests arrive
- Fancy Presentation: They look like you spent hours when really it’s just clever rolling
- Versatile: Swap in different cheeses or add sun-dried tomatoes for fun variations
Seriously, these roll ups are the appetizer that keeps on giving – easy enough for weeknights but fancy enough for holidays. My neighbor Karen still thinks I’m some kitchen wizard because of them!
Ingredients for Eggplant Appetizers Roll Ups
Okay, let’s gather our simple but mighty ingredients – I promise you probably have most of these already! The magic happens when these humble ingredients come together:
- 1 large eggplant (sliced lengthwise into 1/4-inch strips – trust me, thinner slices roll better!)
- 1 cup ricotta cheese (whole milk for extra creaminess, but part-skim works too)
- 1/2 cup grated Parmesan cheese (the good stuff, freshly grated if you can)
- 1 tsp garlic powder (or 2 cloves fresh minced garlic if you’re feeling fancy)
- 1 tsp dried basil (or 1 tbsp fresh if you’ve got it)
- 1/2 tsp salt (plus extra for prepping the eggplant)
- 1/4 tsp black pepper (freshly cracked is best)
- 1 cup marinara sauce (for dipping – homemade or your favorite jarred kind)
- 2 tbsp olive oil (for brushing those eggplant slices)
Ingredient Notes & Substitutions
Now, don’t stress if you’re missing something – cooking should be fun, not stressful! Here’s my cheat sheet for swaps:
Ricotta alternatives: Cottage cheese works in a pinch (just blend it smooth first). Or try goat cheese for a tangier twist!
No Parmesan? Pecorino Romano or even Asiago can step in nicely.
Fresh vs dried herbs: I usually use dried because they’re always in my pantry, but fresh basil makes these sing. Just triple the amount if using fresh.
Eggplant tips: Pick a firm, shiny one without soft spots. Smaller eggplants have fewer seeds and milder flavor. And don’t skip salting them – it draws out bitterness!
See? Flexibility is key in my kitchen. Make it work with what you’ve got!
Equipment You’ll Need
Don’t worry – you don’t need any fancy gadgets for these eggplant roll ups! Just grab these basic kitchen tools (you probably already have most of them):
- Baking sheet – Our trusty stage for roasting those eggplant slices to perfection
- Parchment paper – Lifesaver for easy cleanup and preventing sticking
- Pastry brush – For evenly coating those eggplant slices with olive oil
- Mixing bowl – Where the magic cheese filling comes together
- Sharp knife – Essential for getting those perfect thin eggplant slices
That’s it! No special equipment needed – just everyday kitchen basics to create something extraordinary.
How to Make Eggplant Appetizers Roll Ups
Alright, let’s get rolling (literally)! These eggplant appetizers come together in three simple stages that even beginner cooks can master. I’ll walk you through each step like I’m right there in the kitchen with you – promise it’s easier than it looks!
Step 1: Preparing the Eggplant
First things first – preheat that oven to 400°F (200°C) and line your baking sheet with parchment. Now grab your eggplant and slice it lengthwise into 1/4-inch strips – think lasagna noodle thickness. Pro tip: if your knife skills are shaky, a mandoline works wonders here! Brush both sides with olive oil, sprinkle lightly with salt, and bake for about 10 minutes until just tender. You want them flexible enough to roll, not mushy.
Step 2: Mixing the Filling
While those eggplant slices are baking, let’s make the dreamy filling. In a bowl, mix together the ricotta, Parmesan, garlic powder, basil, salt and pepper. Taste it – yes, taste it! – and adjust seasonings if needed. Want more garlic? Go for it! Prefer some heat? Add red pepper flakes. This is where you make it your own.
Step 3: Rolling & Baking
Here comes the fun part! Spread about a tablespoon of filling along each eggplant slice, leaving a tiny border at the ends. Roll them up snugly (like little flavor burritos!) and place seam-side down on your baking sheet. Pop them back in the oven for 15 minutes until golden and delicious. The cheese will be slightly bubbly and the edges crispy – pure perfection!
Tips for Perfect Eggplant Appetizers Roll Ups
After making these roll ups more times than I can count, I’ve learned all the little tricks to ensure they come out perfect every single time. First – pat those eggplant slices dry after baking! Excess moisture makes rolling tricky. Always place them seam-side down – this keeps them from unraveling while baking. And here’s my secret: let them rest for 5 minutes after baking so the filling sets. Oh! And don’t overcrowd the baking sheet – give them some breathing room for even browning. Trust me, these small touches make all the difference between good and absolutely amazing roll ups!
Serving Suggestions for Eggplant Appetizers Roll Ups
Now for the best part – showing off your beautiful roll ups! I always serve them warm with a side of marinara for dipping (that little pool of red sauce makes them look so fancy). Sprinkle with fresh basil or parsley for a pop of color. For parties, I arrange them on a platter with toothpicks – they disappear fast! Pro tip: drizzle with balsamic glaze right before serving for an extra wow factor. These pair perfectly with a crisp white wine or sparkling water with lemon. Simple, elegant, and oh-so-delicious!
Storage & Reheating
Here’s the beautiful thing about these eggplant roll ups – they actually taste amazing leftover! Just store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, skip the microwave (it’ll make them soggy) and pop them in a 350°F oven or air fryer for about 5 minutes until heated through. The edges get delightfully crispy again – almost like fresh baked! I’ve even frozen them before parties – just thaw overnight in the fridge before reheating. Works like a charm!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on these eggplant roll ups based on my standard ingredients. Each delightful little roll-up comes in around 120 calories, with 8g of that good olive oil and cheese fat, and 5g of protein to keep you satisfied. They’ve got about 7g carbs (2g fiber) per serving – not too shabby for such a tasty appetizer! Remember though, actual numbers can vary based on your specific ingredients. I mean, if you go heavy-handed with the Parmesan like I sometimes do… well, let’s just say it’s worth every extra calorie!
FAQs About Eggplant Appetizers Roll Ups
I get asked about these roll ups ALL the time – here are the most common questions from my friends (and random dinner guests who become instant fans):
“Can I grill the eggplant instead of baking?” Absolutely! Grilling gives the eggplant gorgeous char marks and smoky flavor. Just grill the slices 2-3 minutes per side before rolling – watch them closely since they cook faster than baking.
“Do these freeze well?” Surprisingly yes! Freeze unbaked roll ups on a tray first, then transfer to bags. Thaw overnight before baking as usual. The texture stays perfect – I always keep a batch in my freezer for last-minute guests!
“What other fillings work?” Oh, get creative! Spinach-artichoke, pesto-goat cheese, or even a Mediterranean version with feta and olives. The eggplant is your blank canvas!
“Why do my rolls keep unraveling?” Two tricks: don’t overfill them, and make sure you bake them seam-side down. That little bit of cheese melt acts like edible glue!
“Can I make them gluten-free?” Already are! Just check your marinara sauce label if serving to gluten-sensitive friends. These roll ups are naturally gluten-free superstars.
Share Your Experience
Did you try these eggplant roll ups? I’d love to hear how they turned out! Leave a comment below with your spin on the recipe or tag me on social media with your beautiful creations. Seeing your kitchen wins makes my day – happy rolling!
Print
Irresistible Eggplant Appetizers Roll Ups in 30 Minutes
- Total Time: 40 minutes
- Yield: 8 roll-ups 1x
- Diet: Vegetarian
Description
A simple and tasty appetizer featuring eggplant rolled with flavorful fillings.
Ingredients
- 1 large eggplant (sliced lengthwise into 1/4-inch strips)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup marinara sauce (for serving)
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush eggplant slices with olive oil and sprinkle with salt. Bake for 10 minutes until slightly tender.
- Mix ricotta, Parmesan, garlic powder, basil, salt, and pepper in a bowl.
- Spread a spoonful of the cheese mixture onto each eggplant slice.
- Roll up each slice tightly and place seam-side down on the baking sheet.
- Bake for 15 minutes until golden and heated through.
- Serve warm with marinara sauce.
Notes
- Use fresh eggplant for best texture.
- Adjust seasoning to taste.
- Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll-up
- Calories: 120
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: eggplant roll ups, easy appetizer, vegetarian starter