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Triple Cheese Grilled Eggplant Rolls

Prep time: 45min - Cook time: 15min - Total time: 1hour
Serves: 6ppl


2 large eggplant

4 ounces goat cheese, softened

3 ounces cream cheese, softened

2 ounces feta cheese, crumbled

2 tablespoons heavy cream

1/4 cup basil leaves, chopped

4 tablespoons balsamic glaze

3 tablespoons pomegranate seeds

3 tablespoons olive oil

Salt & Pepper, to taste


  • Cut the eggplant into ½ inch thick slices. Generously salt the eggplant slices and place them in a colander for 30 minutes to sweat. The salt will draw out the water and will temper the bitterness of the eggplant.

  • In the meantime, whip together goat cheese, cream cheese, and heavy cream until nice and fluffy. Add basil leaves reserving 1 tablespoon.

  • Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire.

  • Rinse the eggplant slices and pat them dry. Brush them with oil and season with salt and pepper.

  • Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

  • Spread the eggplant slices on a work surface. Put 1 heaping tablespoon of the cheese mixture at the wider end of each slice and then tightly roll-up.

  • Arrange the rolls seam side down on a platter. Top with balsamic glaze, feta cheese, pomegranate seeds, and reserved basil. Serve immediately.


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