Nope, and I actually recommend leaving the skin on. Cooking is all about balancing flavor and texture. The skin helps each eggplant slice hold its shape during cooking, while the inner flesh becomes silky, tender, and flexible enough to roll without breaking. You’ll also see the Maillard reaction here—the eggplant’s natural sugars will caramelize on the grill, adding a rich and subtly sweet flavor note that tastes so good with the creamy filling. The end result is satisfying without being heavy. Exactly what I want from a great summer appetizer!

This might be the trickiest part of making grilled eggplant rollatini, but once you get the hang of it, it's easy. Choosing the right eggplant definitely helps—you should look for firm, medium-sized eggplants with smooth skin.

Once you get it home, you’ll want to choose the best tool for the job. A sharp chef's knife works well, but if you own a mandoline slicer that can do thick cuts, that’s even better. Aim for slices about ¼-inch thick. Don't worry if you don’t get it right the first time! Every good chef needs a few practice slices. Even if they’re not perfect, they’ll roll just fine—and more importantly, they’ll still taste good.

By the way, you'll often hear eggplant called aubergine outside of North America, so recipes for aubergine rollatini are working on the same principles as this. You may also come across spellings like "eggplant rollatine" or other names like "eggplant roulade," but regardless of the name, the goal stays the same: tender slices wrapped around a flavorful filling.

This step might not seem like a big deal, but don’t skip it. Sprinkling your eggplant with salt draws excess moisture to the surface—a lot of folks believe it also improves the flavors. About 20 minutes after salting, you'll notice little beads of liquid forming. Rinse them away and pat the slices completely dry with a paper towel. The reward is eggplant that browns beautifully instead of steaming in its own juice.

If you’ve been following me for a while, you might have heard me say “More is more!” Well forget all of that, because in this particular instance, less filling is your friend. Spread just enough filling to lightly coat each slice, then roll gently without squeezing. Place every roll seam-side down while it rests. Most of the time, that's all it takes.

If you're struggling to keep them rolled up, you can stick in a toothpick for a little extra security. Make sure to remove any toothpicks before serving. No one will even know they were there!

You can assemble the grilled eggplant rollatini a day ahead if you like. If you make them ahead of time, just refrigerate until you're ready to serve. The herbs, roasted garlic, olives, and spices mingle together overnight, making them even more flavorful the next day. Wait until serving time to add any garnishes. I also recommend letting the dish come back up to room temperature before serving so every flavor can really shine.

Any leftover yogurt mixture can be refrigerated and served as a dip with flatbread or crudité. And because the filling contains yogurt, I don't recommend freezing these. The texture will definitely change after thawing and lose its lovely creamy consistency. That being said, leftovers will keep beautifully in the refrigerator for about three days. You don’t actually need to reheat them to enjoy either—if you ask me, leftovers are best served at room temperature.

This vegetarian appetizer is elegant enough for a dinner party but relaxed enough to serve on the patio with friends. I like to build an entire Mediterranean-style spread around these eggplant roll ups. Add a bowl of tabbouleh, some warm flatbread, feta cheese, olives, and fresh vegetables. A crisp glass of white wine also pairs great with a spread like this.

If you like pickled red onions, you’ll like pickled shallots too. If you don’t like pickled red onions, you might still enjoy pickled shallots—they have a milder flavor than red onions, and they have a subtle garlicky note as well. Their tangy flavor and crunchy texture make them a great addition to savory dishes like sandwiches, burgers, tacos, charcuterie boards, salads, and more. If you have some leftovers, don’t be afraid to experiment with them!