Eggplant Roll-Ups

Show: Episode:

Picture of Eggplant Roll-Ups Recipe Photo: Eggplant Roll-Ups Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 14 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

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

Directions

Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 14 reviews

  • on January 30, 2011

    Flag

    I think some people need to know their talent in the kitchen to know how to combine flavors and not just follow the steps of a recipes.... lol that's what I think, have good day

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 26, 2011

    Flag

    These looked better than they tasted, unfortunately. It's intersting b/c I made these from the recipe in her cookbook instead of from food network directly, and in her cookbook, she omitted the ricotta and the parmesan. Instead, she used 2 cups of the Alouette. I think I may have liked these better following the foodnetwork recipe, just b/c I felt that the Alouette cheese overpowered everything else. The presentation was really pretty, but they were time consuming and not worth it. Not your best, Rachael. :o/

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 29, 2009

    Flag

    I thought this was OK at best. Won't do again. But, love Rachael Ray!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.