Summertime Eggplant Rollatini

By / Photography By Shell Royster | July 01, 2017


Thinly slice eggplant and drizzle with extra-virgin olive oil; season with salt and pepper and place on grill for 2 minutes on each side. Remove from grill.

In a sauté pan, heat 2 teaspoons of olive oil and sauté remaining ingredients, seasoning with salt and pepper, until warm all the way through.

Place vegetable mixture inside the eggplant and roll up. Serve with a drizzle of balsamic vinegar and fresh local honey.


  • 1 medium-large eggplant
  • Extra-virgin olive oil
  • Salt and pepper
  • ½ cup sliced Brussels sprouts
  • ½ cup cooked quinoa
  • 2 tablespoon caramelized onions
  • ½ cup chopped kale
  • ½ cup fire-roasted bell peppers, thinly sliced
  • ½ cup chopped zucchini
  • Balsamic vinegar for garnish
  • Local honey for garnish
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