Mediterranean Chicken-Stuffed Eggplant Roll-Ups Recipe

Why You’ll Love This these Mediterranean Chicken-Stuffed Eggplant Roll-Ups

These Mediterranean roll-ups turn ordinary eggplant into elegant little parcels stuffed with seasoned chicken, ricotta, and fresh basil that taste way fancier than the effort you’ll actually put in.

The whole dish comes together in one pan, which means less cleanup and more time to pretend you’re dining al fresco in Tuscany instead of standing in your kitchen wondering if you remembered to buy cocktail picks.

You get all those classic Mediterranean flavors – garlic, lemon zest, herbs, and that rich red pepper sauce – wrapped up in tender eggplant that somehow makes you feel like you’re eating something both indulgent and surprisingly healthy at the same time.

Ingredients List

You’ll need about a dozen simple ingredients to create these impressive Mediterranean roll-ups, most of which you probably already have tucked away in your pantry or fridge.

• 1 large eggplant
• 1 whole boneless skinless chicken breast, halved
• 1 onion
• 4 garlic cloves
• 4 tablespoons olive oil
• Salt, to taste
• Fresh ground black pepper, to taste
• 1 lemon, zest of
• 1 tablespoon fresh basil, shredded
• 150 g ricotta cheese
• 1 (350 g) jar red capsicum pasta sauce
• 12 wooden cocktail sticks, possibly more
• Fresh basil for garnish

Health Considerations:

• This recipe packs plenty of vegetables and lean protein, making it naturally lower in carbs than pasta-heavy Mediterranean dishes
• The ricotta adds calcium and protein without being overly heavy, while the olive oil provides healthy fats
• You can easily lighten it up by using part-skim ricotta or reducing the oil slightly when sautéing
• The eggplant serves as a nutrient-dense, fiber-rich vehicle that’s naturally gluten-free

Step by Step Directions

These Mediterranean roll-ups require careful preparation of each component before assembly, but the process is straightforward once you get the rhythm down.

• Prep the ingredients: Cut the eggplant lengthways into thin strips, finely chop the chicken (kitchen scissors work well), and peel and finely chop the onion and garlic.
• Cook the filling: Heat 1 tablespoon oil in a non-stick pan and sauté the onion and garlic for 2-3 minutes until soft, then add chicken and cook until browned and cooked through.
• Finish the filling: Transfer chicken mixture to a bowl, season with salt and pepper, let cool slightly, then stir in basil, lemon zest, and ricotta cheese.
• Cook the eggplant: Heat 1 tablespoon oil in the cleaned pan and sauté eggplant slices in batches for 3-4 minutes, turning until browned.

Keep warm on a foil-covered plate and repeat with remaining oil and eggplant.

• Assemble the rolls: Lay eggplant slices on work surface, spread with chicken mixture (don’t overfill), roll Swiss-roll style, and secure each with a cocktail stick woven through where the eggplant closes.
• Simmer in sauce: Add pasta sauce to the cleaned pan and heat until simmering, add the rolls, cover and simmer for 5 minutes until heated through.
• Serve: Transfer to warmed serving plate, remove cocktail sticks if desired, garnish with fresh basil and serve immediately.

For best results, use a professional Mediterranean cookware set that provides even heat distribution and superior cooking performance throughout this recipe.

Substitutions and Variations

• Leftover magic: Got extra filling after rolling? The recipe suggests stuffing it into tomatoes or mushrooms, which is brilliant.

Portobello caps make perfect little boats for this mixture, and cherry tomatoes hollowed out become elegant appetizers that’ll make you look like you actually know what you’re doing in the kitchen.

Additional Things to Serve With This Dish

These rolls practically beg for some Mediterranean friends to complete the plate.

• Greek village salad – because what’s more perfect than tomatoes, cucumbers, and feta alongside your eggplant masterpiece? The crisp vegetables cut through all that rich, saucy goodness.
• Warm pita bread or crusty sourdough – you’ll want something to soak up every last drop of that red pepper sauce, and honestly, watching good sauce go to waste should be illegal.
• Simple orzo or couscous – these little grains turn your elegant rolls into a proper meal without competing for attention, kind of like the perfect wingman at a party.
• Roasted vegetables – zucchini, bell peppers, or cherry tomatoes tossed with olive oil and herbs create a colorful rainbow that makes your dinner table look like you actually planned this whole thing.
• Light white wine or sparkling water with lemon – something crisp to cleanse your palate between bites, because these rolls are rich enough to make your taste buds do a happy dance.

Cooking Tips & Tricks (Chef’s Notes)

Let me share the insider secrets that’ll turn you from eggplant amateur to roll-up rockstar in no time.

• Don’t overthink the eggplant salting – I know every cooking show tells you to salt and drain, but honestly, unless your eggplant is the size of a football and looks bitter enough to make you cry, skip it and save yourself 30 minutes of waiting around.
• Kitchen scissors are your best friend – seriously, forget the knife when it comes to chopping that chicken, because scissors give you way more control and won’t send little pieces flying across your counter like confetti.
• Test your first eggplant slice – cook one slice completely before you commit to the whole batch, because eggplants are moody little vegetables and some need more time than others to get tender.
• Less is more with the filling – I get it, you want to stuff these babies full, but overfilled rolls are like overpacked suitcases, they just burst open at the worst possible moment.
• Cocktail stick strategy matters – weave that toothpick through the seam like you’re sewing, not just stabbing it in there like you’re angry at the eggplant, because a properly secured roll stays put during cooking.
• Simmer, don’t boil – once those rolls hit the sauce, treat them gently like the delicate little parcels they are, because aggressive bubbling will turn your beautiful rolls into sad, fallen-apart mush.
• Save the leftovers creatively – extra filling makes amazing stuffed mushrooms tomorrow, and leftover eggplant slices chopped into the sauce just make it chunkier and more interesting.

Nutritional Facts

• Fiber boost: Eggplant provides 6-8g of dietary fiber to keep your digestive system happy.
• Vitamin C surprise: Red capsicum sauce and lemon zest pack about 25% of your daily vitamin C needs.
• Potassium rich: Eggplant delivers significant potassium for heart health and muscle function.
• Low sodium option: Without added salt, each serving contains only 400-500mg of sodium.
• Calcium contribution: Ricotta cheese adds approximately 15% of your daily calcium requirements.
• Antioxidant advantage: Eggplant skin contains nasunin, a powerful antioxidant that protects cell membranes.
• B-vitamin bonus: Chicken provides essential B-vitamins, especially niacin and B6 for energy metabolism.
• Gluten-free naturally: Perfect for those avoiding gluten without sacrificing flavor or satisfaction.

Fun “Did You Know?”

While eggplants are commonly called vegetables, they’re actually berries in botanical terms – making these roll-ups a fruit-and-meat combo that’d confuse any traditional food categorist.

I find it fascinating that eggplants belong to the nightshade family alongside tomatoes and peppers.

The purple varieties we commonly use weren’t the original – early eggplants were small, white, and egg-shaped, hence the name.

In many Mediterranean cultures, eggplant’s considered the “meat of the poor” because of its hearty texture.

Fun fact: Thomas Jefferson introduced eggplant to America in the 1800s, though many initially thought it was poisonous.