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Eggplant and Goat Cheese Roll-Ups with Walnut Pesto

Name: Eggplant and Goat Cheese Roll-Ups with Walnut Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium eggplant, sliced lengthwise into 1/4-inch thick strips; 2 tablespoons olive oil, divided; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 4 oz (115g) fresh goat cheese, softened; 1/4 cup fresh basil leaves, chopped; 1/4 cup walnuts, toasted; 1 garlic clove; 2 tablespoons grated Parmesan cheese; 2 tablespoons extra virgin olive oil; 1 teaspoon lemon juice; Pinch of salt and black pepper to taste; fresh basil leaves for garnish

By PowerProteinPlates Editorial TeamPublished Apr 14, 2026 | Updated Jul 22, 2026

Mediterranean 25 mins high-proteingluten-freeeasy-recipeswhole-foodsmeal-prep-friendly

Eggplant and Goat Cheese Roll-Ups with Walnut Pesto with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 10 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 4

1 medium eggplant, sliced lengthwise into 1/4-inch thick strips
2 tablespoons olive oil, divided
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 oz (115g) fresh goat cheese, softened
1/4 cup fresh basil leaves, chopped
1/4 cup walnuts, toasted
1 garlic clove
2 tablespoons grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Pinch of salt and black pepper to taste
Optional
fresh basil leaves for garnish

Powerproteinplates Low-Carb Eggplant and Goat Cheese Roll-Ups with Walnut Pesto ingredients image

Instructions

Preheat a grill or grill pan over medium-high heat.
Brush both sides of the eggplant slices with 1 tablespoon olive oil; season with sea salt and black pepper.
Grill the eggplant slices for 3-4 minutes per side until tender with grill marks; remove and let cool slightly.
In a food processor, combine toasted walnuts, garlic, chopped basil, Parmesan cheese, lemon juice, salt, and pepper. Pulse while drizzling in 2 tablespoons extra virgin olive oil until a coarse walnut pesto forms. Set aside.
In a mixing bowl, blend softened goat cheese with 2 tablespoons of the walnut pesto until smooth and combined. Keep remaining pesto for serving.
Lay eggplant slices flat; spread approximately 1 tablespoon of the goat cheese and pesto mixture evenly along one edge of each slice.
Roll up each eggplant slice tightly to form roll-ups; secure with toothpicks if needed.
Arrange roll-ups on a serving plate; drizzle with remaining walnut pesto and garnish with fresh basil leaves as desired.
Serve immediately or refrigerate in an airtight container for up to 3 days for convenient meal prep.
Enjoy as a nutritious snack, appetizer, or a light, high-protein post-workout meal.