How to Make Eggplant Rollatini (Japanese Eggplant Roll Recipe)

Eggplant or nasu is a staple vegetable in Japan, celebrated for its versatility. It can be used in traditional Japanese dishes as well as Western or Chinese-style cuisine. One of the best features of Japanese eggplant is its year-round availability. Though considered a summer vegetable, most grocery stores and supermarkets stock it throughout the year. It is also familiar to Japanese people from a young age, sometimes elementary school students even harvest it during science classes.

Eggplant rollatini is made by rolling thin slices of cooked eggplant with a filling, such as ricotta cheese and herbs, then baking them in tomato sauce. While Japanese people are accustomed to eggplant dishes, Rollatini itself is not commonly known in Japan. However, Japanese eggplant’s tender skin and soft texture make it ideal for Rollatini, resulting in a juicy, smooth, melt-in-your-mouth bite. Additionally, its perfect size makes each roll manageable in a single bite.

Eggplant rolls worldwide:

Eggplant Rollatini – This Italian-American dish is inspired by the classic Italian “Involtini di Melanzane.” Eggplant slices are rolled with ricotta (sometimes other cheeses) and herbs, then baked with marinara sauce. Cooking methods vary by household; some bread and deep-fry the slices, while others sauté or pan-fry them for a lighter version—perfect for an appetizer. In this recipe, we use Japanese eggplants with a simple oven-baked method, delicious both hot and cold.

Georgian Eggplant Rolls (Nigvziani Badrijani) – In Georgia, eggplants are either deep-fried or roasted, then filled with walnut and garlic paste and seasoned with herbs. These rolls are usually served cold and garnished with pomegranate seeds.

Japanese-style Eggplant Rolls – Japan doesn’t have a traditional eggplant roll, but creative twists exist. For example, eggplants rolled with sliced pork and Shiso leaves, breaded and deep-fried, or stuffed with gyoza or seasoned ground meat, served hot with a teriyaki-style sauce.

Tips for perfect Rollatini with Japanese eggplants:

• Slice thinly (5–7mm) for easy rolling, but not too thin to prevent tearing.
• Cook eggplant thoroughly; undercooked slices can break.
• Salt the slices to remove excess moisture and prevent sogginess.
• Roll tightly, seam-side down, using as much filling as each slice can hold.
  

Optional fillings include mozzarella, prosciutto, lentils, sun-dried tomatoes, and spinach. Serve as a main dish or alongside pasta for a versatile appetizer. Enjoy customizing your Rollatini!