Delicious Mini Eggplant Mozzarella Wrap Rolls
I have a confession: I will happily show up at any casual get-together if I know the host is serving small, handheld bites that are both pretty and ridiculous in flavor. These Delicious Mini Eggplant Mozzarella Wrap Rolls have become my go-to for those moments. They look like something a fancy bistro might pass around…
I have a confession: I will happily show up at any casual get-together if I know the host is serving small, handheld bites that are both pretty and ridiculous in flavor. These Delicious Mini Eggplant Mozzarella Wrap Rolls have become my go-to for those moments. They look like something a fancy bistro might pass around on a silver tray, but they are stupidly simple to make at home with just a handful of ingredients — mini eggplants, mozzarella cheese, basil leaves, olive oil, salt, pepper, balsamic glaze, and tortillas or wraps if you want to turn them into something heartier. If you like the idea of tiny, savory rolls, they are in the same playful family as my go-to mini grilled cheese, only lighter and perfectly fragrant.
The Secret Behind Perfect Delicious Mini Eggplant Mozzarella Wrap Rolls
The secret is partly in the eggplant itself. I look for mini eggplants that are smooth and glossy, firm but not rock hard. They roast up with a tender, almost buttery texture when handled right. To start the job well, do this in order as you cook: 1. Preheat the oven to 400°F (200°C). 2. Slice the mini eggplants lengthwise and brush with olive oil. Season with salt and pepper. 3. Roast the eggplant slices in the oven for about 15-20 minutes until tender. That first instruction always feels like the official start to a good recipe — the house warms, the oven hums, and the smell of olive oil on hot pan is instantly comforting.
When they come out of the oven there’s this beautiful caramelized patchwork of purple and gold, and the kitchen smells faintly sweet and earthy. I let them cool for a few minutes until my fingers don’t want to jump back, then continue the easy assembly.
Getting the Texture Just Right
Once the eggplant slices are cool enough to touch, I place a thin slice of mozzarella and a bright basil leaf on each one. Technically the method continues exactly like this: 4. Once cooled, place a slice of mozzarella and a basil leaf on each eggplant slice. 5. Roll the eggplant slices up tightly and secure with a toothpick if needed. You can feel the mozzarella soften a little against the warm eggplant, the basil gives a fragrant lift, and when you roll everything up the textures sing together — creamy cheese, silky roasted veg, the herbaceous snap of basil. If you prefer the mozzarella melted more, pop the rolled tubes back in the oven for a few minutes, but I actually like the contrast of warm eggplant with a slightly cool, stretchy cheese.
A practical tip I learned from a cooking weekend with friends: pat the mozzarella dry if it’s very wet. Fresh mozzarella can weep a lot, which makes rolling messy. A quick press in a towel or paper towel keeps the rolls neat and keeps the tortillas — if you use them — from becoming soggy.
Rolling, Drizzling, and Little Tricks
The final flourish is simple and makes them taste like a million bucks: 6. Serve drizzled with balsamic glaze. The glaze adds a glossy, tart-sweet note that balances the rich cheese and earthy eggplant. I always keep a small squeeze bottle of balsamic glaze in the fridge for last-minute finishing. If you do secure the rolls with toothpicks, make sure they are soaked briefly in water if you plan to present them on wooden skewers or leave them out for a long party — wet toothpicks won’t burn and they grip better.
How do you know when these are done right? The eggplant should be tender without collapsing, slightly browned at the edges, and the mozzarella should yield when you bite but not run everywhere. The basil should be bright and green, not limp and dull. If you roast too long it goes from tender to mushy and you lose that lovely contrast.
A few more tricks: salt the eggplant lightly before roasting if you worry about bitterness, but because these are small and young I often skip that step. Roasting on a rack allows air to circulate and prevents the slices from steaming. And if you want crisper edges, finish them briefly under the broiler but watch them closely — they move from perfect to overdone very quickly.
A Few Variations and What To Do With Leftovers
I like to play with variations depending on mood. One time I swapped the mozzarella for tangy goat cheese and added a small spoonful of chopped roasted red peppers — the result was brighter and a little rustic. Another favorite is to spread a thin layer of pesto on the eggplant before adding the cheese and basil; it gives an herbal, nutty backbone. If you want to follow a richer route, wrapping a sliver of prosciutto around the roll before drizzling with balsamic is a showstopper.
If you want to make these into a fuller snack or lunch, warm a tortilla or wrap, lay one or two eggplant rolls inside, add a handful of arugula and fold it up. The tortillas or wraps make them portable and kid-friendly. For party trays I sometimes place each roll on a small square of tortilla and secure with a toothpick — you get the best of both worlds.
Leftovers are forgiving. I store them in an airtight container in the fridge for up to two days, keeping the balsamic glaze separate if I can. When I reheat, I prefer a quick turn in a skillet over medium heat to warm them through and revive a little crispness, or a short stint under the broiler for about a minute. They do soften more the longer they sit, so I aim to eat them within a couple of days. If I plan ahead and want to prepare components earlier, roasted eggplant slices hold in the fridge for up to three days; assemble just before serving.
A Memory and Why I Keep Making These
I first made this for a summer picnic when a friend brought a limp potato salad and I brought these tiny, glossy rolls. People hovered around my plate, asking what the smell was. The basil perfume hit first; then the tang of balsamic; then the warm, satisfying bite of mozzarella wrapped in roasted eggplant. It felt like a small magic trick: humble ingredients pulled together into something unexpectedly elegant.
Why do I love this recipe? It is forgiving, quick, and endlessly adaptable. It can be an elegant appetizer or a weeknight pick-me-up. My personal tips you’ll probably try the first time you make them are these: choose firm mini eggplants; dry your mozzarella a bit for neater rolls; roast until the slices are tender but still hold their shape; warm your tortillas briefly if using them; and keep your balsamic glaze for the very end for shine and zing.
If you are throwing together a menu, these rolls pair beautifully with grilled meats, a simple green salad, or other bite-sized treats — think alongside something like these lighter savory options I make when feeding a crowd, such as a savory keto crunchwrap for guests watching carbs, or paired with other finger foods like the smaller grilled cheese bites that compliment their textures and flavors perfectly on a platter.
Conclusion
If you want to see a variation on the same idea that leans more toward classic rollatini, take a look at A Simple Palate’s eggplant rollatini recipe for inspiration on baking and stuffing techniques. For another creative spin that uses cream cheese and spinach in eggplant roll-ups, I recommend checking out Jamie Geller’s eggplant roll ups which show a different but delicious flavor profile to borrow from.
Mini Eggplant Mozzarella Wrap Rolls
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Slice the mini eggplants lengthwise and brush with olive oil, then season with salt and pepper.
- Roast the eggplant slices in the oven for about 15-20 minutes until tender.
- Let the eggplant slices cool for a few minutes.
- Place a slice of mozzarella and a basil leaf on each cooled eggplant slice.
- Roll the eggplant slices up tightly and secure with a toothpick if needed.
- Drizzle with balsamic glaze before serving.
