| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 13g | 4g | 10g |
| sugars | fibre | protein | salt |
| 6g | 4g | 8g | 0.8g |
Why I Love French Grilled Eggplant and Zucchini Roll-Ups
Every once in a while, a recipe comes along that’s so delightful, it makes you want to share it with everyone you know. That’s exactly how I feel about the Grilled Eggplant and Zucchini Roll-Ups. The blend of flavors here is something that resonates deeply with my culinary roots and also opens a gateway to the sophisticated simplicity of French cuisine.
Unifying Traditions and Modern Flair
Growing up in Texas, my palate has always relished the bold, hearty flavors of Tex-Mex cuisine. The beauty of cooking, however, is the endless opportunity to explore and merge traditions from various cultures. The Grilled Eggplant and Zucchini Roll-Ups offer just that—a chance to taste the rustic charm of Southern cooking combined with an elegant French touch. The smoky grilled vegetables take me back to countless family gatherings where the grill was the star of the show, while the flavorful ricotta and Parmesan filling offers a nod to the delicacies of French culinary art.
An Ode to Simplicity
What makes this recipe particularly captivating is its simplicity. The ingredients are straightforward—eggplants, zucchinis, cheeses, and herbs—but the outcome is extraordinary. It’s a reminder that sometimes, less really is more. By focusing on the quality of each ingredient, the recipe shines without requiring elaborate techniques or obscure components.
Inspired by the Masters
Recipes like this are often the result of inspiration from great chefs who have paved the way in culinary innovation. While I was experimenting with these roll-ups, I couldn’t help but think of the enduring influence of chefs like Julia Child. Her ability to demystify French cuisine for the American home cook mirrors the accessibility I aim to achieve with this dish. You can learn more about her inspirational journey here.
Versatility on a Plate
The Grilled Eggplant and Zucchini Roll-Ups stand beautifully on their own, but they’re also highly versatile. Pair them with a fresh green salad or a crusty French baguette to create a more filling meal. The roll-ups could also serve as an elegant side dish to a main course like grilled chicken or fish.
Similar dishes include Italian Eggplant Involtini or even a Southern-style stuffed bell pepper. Each bite of the Grilled Eggplant and Zucchini Roll-Ups encapsulates the essence of rustic elegance, reminding us how food can be both a personal and a shared experience.
No matter how you choose to enjoy it, this recipe holds a special place in my heart. Its blend of textures and flavors, along with its origin rooted in both simplicity and sophistication, makes it a perennial favorite in my kitchen. Give it a try, and I’m sure it will become a beloved staple in yours too.
What You’ll Need
- 2 large eggplants
- 3 medium zucchinis
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Method
Step One
Preheat your grill to medium-high heat. While the grill is heating, slice the eggplants and zucchinis lengthwise into 1/4-inch thick slices.
Step Two
Brush both sides of the eggplant and zucchini slices with olive oil and sprinkle with salt, black pepper, dried thyme, and dried oregano.
Step Three
Grill the eggplant and zucchini slices for about 3-4 minutes on each side until they are tender and have nice grill marks. Remove from the grill and let them cool slightly.
Step Four
In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, minced garlic, chopped basil leaves, and chopped parsley. Mix well until all ingredients are evenly distributed.
Step Five
Spread a spoonful of the cheese mixture onto one end of each grilled eggplant and zucchini slice. Roll up the slices around the filling and place them seam-side down in a baking dish.
Step Six
Preheat your oven to 375°F (190°C). Pour the marinara sauce over the roll-ups and sprinkle with shredded mozzarella cheese.
Step Seven
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. Remove from the oven and let the roll-ups cool for a few minutes before serving. Enjoy your Grilled Eggplant and Zucchini Roll-Ups!
