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Grilled Eggplant Rollatini with Lemon Tahini Sauce Recipe

Eggplant Parmesan is a favorite dish for many, but if that’s your only experience with eggplant, you’re missing out!

This nightshade veggie, easily recognized by its shape and shiny purple skin, has a rich, hearty texture that makes it a great substitute for meat. Whether roasted, baked, or sautéed, eggplant can be the perfect complement to any number of recipes – from ratatouille to soups, stews, and curries. And with nutrients like potassium, fiber, and vitamins A and C, eggplant supports heart health and can help prevent certain diseases.

Grilled Eggplant Rollatini with Lemon Tahini Sauce

0.0 from 0 votes
Recipe by Kate Veltkamp
Servings

10

servings
Prep time

30

minutes
Cooking time

10

minutes

Food blogger and plant-based chef Kate Veltkamp shares her recipe for grilled eggplant rollatini with lemon tahini sauce.

Ingredients

  • For the rollatini:
  • 2

    Italian eggplants, sliced lengthwise into strips

  • Olive oil, for grilling

  • 1 ½ cups

    vegetable broth

  • 1 cup

    Israeli couscous

  • ½

    onion, diced

  • 1 clove

    garlic, minced

  • ½

    vine-ripened tomato, diced

  • ½ cup

    vegan feta cheese (optional)

  • Juice of 1 large lemon

  • ¼ cup

    kale, finely chopped

  • 1 Tbsp.

    fresh basil, finely chopped

  • 1 Tbsp.

    fresh parsley, finely chopped

  • Salt and pepper, to taste

  • For the lemon tahini sauce:
  • ¼ cup

    tahini

  • Juice of 1 medium lemon

  • 2 tsp.

    maple syrup

  • ½ tsp.

    garlic powder

  • Pinch of salt

  • 2 Tbsp.

    water to thin

Directions

  • To reduce the bitterness of the eggplant, cover slices in salt and place in a colander to drain for 30 minutes. Before grilling, wipe down with a napkin to remove salt and bitter liquid. 

  • Brush a small amount of olive oil on each eggplant slice and grill until lightly charred, about 2 minutes each side. Transfer to a plate. 

  • Meanwhile, bring vegetable broth to a boil in a medium-sized pot. Reduce to a simmer and add couscous, cooking and occasionally stirring for about 8 more minutes until all liquid is absorbed. Transfer to a bowl. Stir in the remainder of the rollatini ingredients.  

  • Lay out an eggplant slice and spoon some couscous onto the end closest to you. Roll the slice away from you and tuck under. Repeat with remaining slices. 

  • Whisk together all tahini sauce ingredients and taste to see if it needs any adjustments. Drizzle over the top of the completed rollatini. Garnish with any leftover basil before serving.

    Kate Veltkamp headshot

    Signal Mountain resident Kate Veltkamp is a food blogger and plant-based chef. She teaches cooking classes locally and online and is passionate about making vegan food for her family and community. Click here to check out Kate’s food blog!

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