Grilled eggplant rolls

This is such a simple and delicious recipe! With the filling you can vary enormously, and it is a snack that is both tasty as an in-between-meals, appetizer or side dish. And, if you follow these instructions, you really do not have to use too much (or even no) oil to get the aubergine nice and tender.

Sit Smart Diet


  • 4 medium sized eggplants
  • 100 gr. quinoa, cooked according to directions on packaging
  • 1/2 bunch of coriander, finely chopped
  • 1 onion, finely chopped
  • 1 large garlic clove, squeezed
  • 2 hands of unsalted walnuts
  • 1 hand of pomegranate seeds
  • Freshly ground salt and pepper to taste
  • Optional: 1-2 tbsp vegan cream cheese. For example this or this one (easy to order online).


  • Poke holes in the eggplant with a fork.
  • Steam them in a food steamer (I have been using this simple one for years now and I really don’t want any other type of steamer anymore) for about 10 minutes.
  • Let the eggplant cool off  and leave to stand for 15 minutes.
  • Cut them lengthwise into slices (approx. 1 cm).
  • Grill them (without adding oil) in a grill pan or a grill iron.
  • Place the slices on a dish and allow to cool. 
  • Sprinkle the slices with some freshly ground pepper and sprinkle with a little beautiful, organic extra virgin olive oil


  • Put all ingredients (except the pomegranate seeds) in a bowl and mix briefly with a hand blender. This is to make the filling more firm.
  • Finally, mix through the pomegranate.
  • Place 1 tbsp of the mixture at the beginning of each slice of eggplant, and roll them up.
  • You can insert a saté pricker to keep the roll firmly closed.
  • Garnish with some extra pomegranate seeds.
[More recipes]


Sit Smart Diet