Eggplant Roulades

Makes 12 roulades.

Yield: 12 servings.


  • Eggplant
  • 1 large Japanese eggplant
  • Olive oil, for pan frying
  • Coarse salt and freshly cracked black pepper, to taste


  1. Assembly
    1. 4-ounces blue cheese
    2. ½ cup pine nuts, toasted
    3. ½ cup currants (soak currants in hot water if dry)
    4. Coarse salt and freshly cracked black pepper, to taste
    5. Basil sprouts, for garnish (optional)
  2. Eggplant
    1. Cut the eggplant in half (width-wise). Slice each half lengthwise into ¼-inch slices. You should have about 12 slices. Season with salt and pepper. Add 2 tbsp. of olive oil to large fry pan. Heat over medium high heat. Pan fry eggplant slices in batches. Don’t overcrowd the pan and add drizzles of olive oil to pan as needed. Cook eggplant slices until golden brown and tender.
  3. Assembly
    1. Preheat oven to 400 degrees F.
    2. Dot each slice of eggplant with a piece of cheese and sprinkle with pine nuts and raisins.
    3. Roll the eggplant away from you tightly and secure with a toothpick.
    4. Cook in preheated oven until cheese is soft and warm. Garnish with basil sprouts, if desired. Serve.