Vegan grilled eggplant roll-ups with roasted red pepper tapenade

Get rolling with a great vegan appetizer! This fun dish is easy to make and the grilled eggplant and roasted red peppers make a perfect match.

Looking for a great appetizer for your next gathering? Give these vegan grilled eggplant rolls with roasted red pepper tapenade a try. Not only do the flavors combine nicely, but this recipe makes a pretty presentation. Since eggplant is so hearty, these rolls could easily work as an entrée, too.

The flavor from the smoky, grilled eggplant pairs perfectly with the slight saltiness of the roasted red pepper tapenade (thanks to the addition of olives). Add a bit of crunch to this appetizer by including some toasted walnuts or pine nuts with the tapenade before rolling it up in the eggplant. If you happen to have any leftover tapenade, it tastes amazing on top of crusty bread!

Vegan grilled eggplant roll-ups with roasted red pepper tapenade recipe

Serves 4-6

Ingredients:

For the tapenade

• 1 (12-ounce) jar roasted red peppers, drained and cut into pieces
• 10-12 large olives (I used a combination of green and black Greek-style olives), pitted
• 1/4 cup chopped onion
• 2 garlic cloves
• 1-1/2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 4-3 fresh basil leaves, plus a few extra as garnish
• 1/4 cup toasted walnuts, chopped or pine nuts (optional)

For the eggplant

• 2 eggplants, unpeeled, tops cut off and very thinly sliced top to bottom
• 3 tablespoons olive oil, more as needed
• 1/2 teaspoon ground black pepper
• Nonstick cooking spray

Directions:

For the tapenade

1. Combine all the ingredients in a food processor and pulse several time until mixed but somewhat chunky and not entirely smooth.
2. Taste and adjust the seasoning as needed. Remove and set aside.

For the eggplants

1. Preheat your oven to 375 degrees F. Lightly spray a 9 x 13-inch glass baking dish with the nonstick spray.
2. Brush both sides of the eggplant slices with olive oil and season one side of each with the ground black pepper.
3. Grill over medium heat for about 3 minutes on each side, or until softened and grill marks form.
4. Place the eggplant slices on a flat surface. Add 1-1/2 to 2 tablespoons of the tapenade to one end of an eggplant slice. If using the walnuts or pine nuts, sprinkle over the top of the tapenade. Begin to roll the slices starting with the end that has the tapenade on it.
5. Place each roll into the baking dish, seam side down. If you’d like, dollop any remaining tapenade over the tops of the rolls.
6. Bake for about 10 minutes, or until heated through.
7. Place on a serving platter, garnish with basil, and serve warm or at room temperature.

Roll ’em up and enjoy!

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