Eggplant Roll-Ups

So I made ratatouille the other day and I had some leftover eggplant. I decided to have a lavish meal since I am officially on winter break! I was also in need of clearing out some things in my fridge. My aunt bought some skewers of herbed goat cheese and roasted beets for me this past weekend and I wanted to use those, too! This was the end result:


Eggplant Roll-Ups

1/2 – 1 Eggplant, thinly sliced vertically
4 oz. Soft Goat Cheese
1-2 T. Fresh Parsley, minced
1-2 T. Fresh Chive, minced
1-2 T. Fresh Basil, minced
1 T. Fresh Lemon juice
1-2 T. Heavy Whipping Cream
Black Pepper
1 Beet, roasted and chilled, minced
1 15 oz. can of Diced Tomatoes
2 tsp. Dried Oregano
2 tsp. Crushed Red Pepper
1 T. Garlic, minced
3 oz. Fresh Mozzarella, sliced
Olive oil

Serve over a delicious grain such as couscous, pasta, or rice!

Eggplant Roll-Ups

After slicing up the eggplant into thin vertical slices, I decided to whip up the herbed goat cheese with cream, lemon juice, and the minced beets resulting in this beautiful pink!

Then I placed it in the fridge to stay fresh.


Then, I brushed the eggplant slices with olive oil and lightly sprinkled cracked black pepper and salt. I placed them in the oven at 350 degrees for approximately 10 minutes.


While the eggplants were roasting, in a medium sauce pan over medium-high heat, I placed 1 T. of olive oil and sautéed some minced garlic. Then I poured in the can of diced tomatoes. Seasoned with oregano, salt, and crushed red pepper flakes.


I added about 3/4 c. of water and brought the sauce to a boil then let it simmer. Once the eggplant was ready, I let it cool for a few minutes and then rolled them up. I placed about 3/4 – 1 T. of goat cheese mixture inside and put them into a greased baking dish.


Once in the dish, I poured in my tomato sauce and placed the slices of mozzarella cheese on top just covering the eggplant.


Since all of the ingredients are already cooked, the last step is broiling the cheese on top.  I set the oven to broil and let the eggplants cook for another 5 – 6 minutes until the cheese had all melted and began slightly browned on top!

I served my eggplants with couscous and took the remaining sauce left in the dish and placed more on top.


While there were quite a few steps involved, this dish was well-worth the effort! The cheese inside was rich and creamy which paired perfectly with the spicy and acidic tomato sauce on top. If I could change anything, I would probably have just made more and maybe incorporated more beets into the goat cheese mixture. The beets were not super prominent in the dish, but I did love the color they added to the cheese.

Try it out! It’s delicious!


Ps. Keep warm! It’s cold out there! Happy Winter!


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