Eggplant Rollini

Eggplant Rollini 4a

When I was a kid, my mom was taking me along with her to visit my maternal grandparents. We lived in downtown Athens and my grandparents lived in Piraeus. That meant, back in the 70’s, that we had to take the subway and then get either a taxi or the bus to go to them. For me, since I was in my first decade, that was a trip. Every time we were arriving there, my grandmother had all the delicacies in the world for me and always was making my favorite meals.

Eggplant Rollini

My grandfather was an accountant, working in a company that produced pasta and spaghetti. One day when we arrived there my grandparents asked my mother if she could let me go with them on a one-day trip to Poros. Poros is an island very close to Athens and one can visit in the morning and be able to return in the afternoon. My grandfather had to go there and audit the local office and collect some money, so they thought they could do it as an excursion and take me with them as well. My mom said ok and so next morning we headed down to the port and took the first ferry to Poros.

Eggplant Rollini

Back then things were very simple here and life was not as extravagant as it is today. When we arrived at Poros, my grandfather took us to a nearby small forest and he left to do his work. My grandmother has brought we her a sack inside which there was everything necessary for an all-day picnic. She took out a large blanket and she started placing on top of it several bowls with all kinds of meze. We spent the day talking and relaxing, enjoying summer and the beautiful shadow the trees were offering to us. Little birds were cheeping and the cicadas were deafening us with their singing.

Eggplant Rollini

When my grandfather finished his business, he came to find us and we all sat down on the blanket to eat everything my grandmother has cooked and brought with her. The lunch consisted of meatballs, Greek salad, bread, cheese, olives, fried zucchinis and eggplants and spanakopita. We ate hungrily and then we took a nap under the trees with the sea breeze lulling us and keeping us cool.

Later in the afternoon we started packing to catch the last ferry. I must have been around four years old at that time, but this one-day trip to Poros has been written in my memory for ever. I am and always will remember the tranquility, the taste of the simple food we ate and the love of my grandparents. I think that, as long as we remember our loved ones who are not with us, they can never be forgotten. As I was making these eggplant rollini, I remembered that day and how much I enjoyed it although the means back then were very poor. Sometimes having less, is really more. These rollini are super easy and perfect appetizers now that it is eggplant season.

Eggplant Rollini

5.0 from 6 reviews
Eggplant Rollini
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Ingredients/ Συστατικά
  • 250 gr. / 8 oz. Mascarpone
  • 3 large and long eggplants
  • 1 cup Metsovone or any other smoked cheese, grated
  • 1 cup gruyere cheese, grated
  • 7 basil leaves, chopped
  • 1 egg
  • Pepper
  • Marinara sauce
  • More cheese to sprinkle on top
Instructions/ Εκτέλεση
  1. Cut the eggplants lengthwise in slices about quarter of an inch thick.
  2. Place them in a drainer and salt them to release their waters and bitterness.
  3. Let them stay like this for about 30 minutes.
  4. In the meantime, preheat oven to 200˚C / 400˚F.
  5. Wash them thoroughly to remove the salt.
  6. Place them on a pan covered with parchment paper.
  7. Salt them and brush them with olive oil.
  8. Bake them for about 20 to 30 minutes until they are soft and easy to roll.
  9. While the eggplants are baking make the stuffing.
  10. In a bowl add all the ingredients and mix to incorporate.
  11. Take a Pyrex or deep pan and add about 5 tbsp of marinara sauce.
  12. I made mine and I urge you to do the same.
  13. Homemade is a million times better than the store bought.
  14. When the eggplants are out of the oven and cooled a bit, they are ready to be stuffed.
  15. Take a slice and add a tbsp. of the cheese batter to its largest site.
  16. Role the eggplant and place it on top of the marinara sauce.
  17. Do the same for all of the slices.
  18. Pour some more marinara sauce on top of them and then sprinkle some more cheese.
  19. Bake in a preheated oven in 175˚C / 350˚F for about 30 minutes or until the cheese on top has taken a golden color.
Notes/ Σημειώσεις
Inspired by

5.0 from 6 reviews
Ρολά Μελιτζάνας με Τυρί
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό
Ingredients/ Συστατικά
  • 250 γρ. Mασκαρπόνε
  • 3 μελιτζάνες μεγάλες και μακριές
  • 1 φλ. μετσοβόνε ή οποιοδήποτε άλλο τυρί καπνιστό, τριμμένο
  • 1 φλ. γραβιέρα τριμμένη
  • 7 φύλλα βασιλικού, ψιλοκομμένα
  • 1 αυγό
  • Πιπέρι
  • Σάλτσα ντομάτας
  • Περισσότερο τυρί για να πασπαλίσουμε από πάνω
Instructions/ Εκτέλεση
  1. Κόψτε τις μελιτζάνες κατά μήκος σε φέτες περίπου μισό πόντο παχιές.
  2. Βάλτε σε σουρωτήρι και αλατίστε για να ξεπικρίσουν.
  3. Αφήστε για περίπου 30 λεπτά.
  4. Εν τω μεταξύ, προθερμάνετε το φούρνο στους 200˚C.
  5. Πλύντε σχολαστικά για να φύγει το αλάτι.
  6. Τοποθετήστε τις σε ένα ταψί καλυμμένο με λαδόκολλα.
  7. Αλατίστε και αλείψτε με ελαιόλαδο.
  8. Ψήστε για περίπου 20 με 30 λεπτά μέχρι να μαλακώσουν ώστε να τυλίγονται.
  9. Όσο ψήνονται οι μελιτζάνες κάντε τη γέμιση.
  10. Σε ένα μπολ βάλτε όλα τα υλικά και ανακατέψτε τα να ενσωματωθούν.
  11. Πάρτε ένα πυρέξ και προσθέστε περίπου 5 κ.σ. σάλτσα ντομάτας.
  12. Βγάλτε τις μελιτζάνες από το φούρνο και αφήστε τις να κρυώσουν λίγο.
  13. Πάρτε μια μελιτζάνα και προσθέστε μια κουταλιά από το μείγμα τυριού στη μεγαλύτερη μεριά.
  14. Ρολάρετε τη μελιτζάνα και τοποθετήστε τη πάνω από τη σάλτσα ντομάτας.
  15. Κάντε το ίδιο για όλες τις φέτες.
  16. Ρίξτε λίγη σάλτσα πάνω τους και στη συνέχεια, πασπαλίστε με λίγο τυρί τριμμένο.
  17. Ψήστε σε προθερμασμένο φούρνο στους 175˚C για περίπου 30 λεπτά ή μέχρι το τυρί στην κορυφή να πάρει ένα χρυσαφί χρώμα.
  18. Βγάλτε από το φούρνο, αφήστε για δέκα λεπτά και σερβίρετε.
Notes/ Σημειώσεις
Εμπνευσμένο από το


21 Responses to Eggplant Rollini

  1. mjskitchen says:

    Just want to let you know that I made these the other night. Fantastic!

  2. 2
  3. I so enjoyed reading your memories of your trip to Poros, Katerina, and what a wonderful recipe! I definitely want to give this a try. Thank you so much for sharing your Eggplant Rollini with us at The Hearth and Soul Link Party. Sharing on the Hearth and Soul Facebook page!

  4. 3
  5. Miz Helen says:

    I just have to make these for my husband, he will think he is in heaven! Thanks so much for sharing with us at Full Plate Thursday and have a fantastic week!
    Come Back Soon!
    Miz Helen

  6. 4
  7. Gloria says:

    Im sure my daugther would love this!
    we love eggplants and this look delicious !

  8. 5
  9. Susan says:

    What a lovely memory and a delicious eggplant dish, Katerina! I planted baby-sized eggplant this year so probably too little to make this but I can adapt it somehow 😉

  10. 6
  11. Love eggplant and this looks like a real winner!

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  13. grace says:

    great meal and great story, katerina! i could eat that filling wrapped in anything!

  14. 8
  15. I love eggplant rolatini but have only eaten it in restaurants. I’ll give this wonderful looking recipe a try.

  16. 9
  17. mjskitchen says:

    Great timing! I just picked a large eggplant this morning and was wondering what to do with it. I already have some marinara sauce so I’m set to go. Thanks!

  18. 10
  19. Love eggplant, and we’re entering prime eggplant season. Wonderful dish — loads of flavor, and it looks so nice. Thanks!

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  21. This recipe is so delicious on so many levels. We love roasted eggplant just plain and then you stuff it with cheese- double goodness.

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  23. Great memory of your grandparents and simple yet delicious food. Thi is the kind of recipe that got me to like eggplant as a grownup :-)

  24. 13
  25. Kate says:

    Oh my goodness, a ferry to an all day picnic in the woods sounds like the perfect way to spend a day!

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  27. I love eggplant dishes and these rollini look and sound so delish, Katerina! Those eggplant slices are super yum. I will have to try this.

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  29. Mimi says:

    Beautiful! I so wish I could get my hands on the real Greek cheese you use!

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  31. Pam says:

    Your dish looks and sounds delicious, Katerina! I love eggplant and must try it! That’s a sweet loving story you told about your grandparents. The simplest things can make the best memories. You are so right in saying, “Sometimes having less, is really more.” Thanks for sharing your recipe and the touching story! Take care and have a fun week!

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  33. Sissi says:

    Wonderful touching story, Katerina. Thank you for sharing your childhood memories with us.
    These eggplant rolls look absolutely delicious! The plates are lovely too! Very original.
    I’ve also posted an eggplant dish today! We’re in full eggplant season, so no wonder we both cook it often…

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  35. Lola says:

    Living in Italy I’d like to use scamorza to make them, what do you think of it?
    Smoked and not smoked off course.

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  37. I love that you used eggplant slices instead of pasta to make these rolls. They look super yum!
    Have a great week ahead!

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  39. Sues says:

    This looks like such a delicious meal and I love the story from your childhood :)

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