There’s something undeniably elegant about food that’s rolled, neatly plated, and filled with colour and texture. These grilled eggplant rolls are exactly that. A beautiful blend of simplicity and flavour, they take thin slices of smoky brinjal and fill them with a creamy herbed yogurt mixture. The result is soft, cool, and gently spiced rolls that make a perfect appetizer or a light bite any time of the day.
The best part about this recipe is that it looks far more impressive than the effort it takes to make. You don’t need any complicated ingredients or cooking techniques, just a grill pan, fresh brinjal, curd, and a handful of herbs and seasonings. It’s a great way to use up leftover yogurt or those last few sprigs of coriander in the fridge.
These rolls are ideal for summer meals or as a refreshing starter before a heavier main. They’re also vegetarian, can be made gluten-free, and are surprisingly filling thanks to the protein in yogurt and the fibre in eggplant. Once you make them, you’ll want to serve them at brunches, dinners, or just enjoy them with a cup of chai on a relaxed evening.
Step 1: Slice the eggplant and get it ready for grilling
Take two medium-sized eggplants and cut them lengthwise into thin slices, about half a centimetre thick. You should get six to eight good slices from each eggplant. Lay the slices out and sprinkle a bit of salt on both sides. Let them sit for ten minutes to remove any bitterness and excess moisture. After that, gently pat them dry with a paper towel. This will help them grill better and absorb flavour more evenly.
Step 2: Grill the eggplant slices until tender
Brush each slice lightly with olive oil on both sides. Heat a grill pan or tawa over medium heat and cook the slices for about two to three minutes on each side, or until grill marks appear and the slices become soft and pliable. Don’t overcook them or they may tear during rolling. Once done, transfer them to a plate and let them cool. The smoky, slightly charred flavour adds a wonderful depth to the final dish.
Step 3: Make the herbed yogurt filling
In a bowl, take one cup of thick curd or hung yogurt. Add salt, black pepper, and a pinch of roasted cumin powder. Finely chop fresh herbs like mint, coriander, parsley, or dill whichever you have and mix them into the yogurt. You can also add a small grated garlic clove or a squeeze of lemon juice for extra zing. Stir until the mixture is creamy, thick, and easy to spread. Taste and adjust seasoning if needed.
Step 4: Roll the eggplant with the filling
Take a grilled eggplant slice, place it on a flat surface, and spoon about a teaspoon of the herbed yogurt at one end. Gently roll the slice from that end, tucking the filling in as you go. Repeat the process with the remaining slices. The yogurt filling should peek out slightly from the edges, adding to the visual appeal. If needed, you can secure the rolls with a toothpick, especially if serving them as finger food.
Step 5: Chill and serve with garnish
Once all the rolls are done, place them on a plate or serving tray. Cover and refrigerate them for fifteen to twenty minutes. This helps the flavours come together and makes the rolls easier to handle. Just before serving, drizzle a little olive oil on top, sprinkle with red chilli flakes or sumac, and garnish with a few extra herbs. Serve chilled or at room temperature for the best texture and flavour.
Grilled eggplant rolls with herbed yogurt filling are a perfect example of how simple, fresh ingredients can be turned into something elegant and satisfying. They’re easy to prepare, look beautiful on the plate, and offer a burst of creamy, smoky, and herby goodness in every bite. Whether you’re planning a party platter, a light summer lunch, or a creative appetiser, these rolls deliver on all fronts flavour, freshness, and fuss-free style.
