Roasted Eggplant Rolls
Recipe by Chef Michael Williams
Michael Williams

Roasted Eggplant Rolls

  • Cook time 10 mins

Even if you are not a fan of eggplant there is a good chance you will love this appetizer. It has tonnes of flavour and it presents very nicely.



  1.  Brush a cookie sheet or baking tray with a little olive oil.
  2.  Very carefully slice the eggplant into thin slices about 1/8th of inch thick. You will end up with little circles. Place them on the baking tray.
  3.  Now combine rosemary, shallots, olive oil, salt and pepper in a small mixing bowl and stir very well.
  4.  Brush the mixture on to the sliced eggplant.
  5.  Now set your oven rack on the second from the top and set the oven to broil high. Place the eggplant tray in the oven and leave the door open a crack.
  6.  Checking frequently towards the end, broil until the eggplant is golden brown all over (about 10 minutes) and then remove and set aside.
  7.  In a medium sized mixing bowl whip the goat cheese and cream together until light and fluffy. Season with a pinch of pepper.
  8.  Spoon a small amount of cheese and one or two of the red pepper slices on to each of the eggplant slices.
  9.  Now carefully roll up each side and then place onto the crackers of your choice.
  10.  Serve up your awesome appies and watch your guests smile.


  •  Our favourite cracker pairing with this appetizer are the Rosemary Raisin Pecan Raincoast Crisps
  •  Caramelised onion or finely chopped olives are great substitutions for the roasted red pepper

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