Grilled Melon and Eggplant Rolls

12 servings

30 minutes

Melon and eggplant rolls on the grill are an amazing combination of sweetness and smoky aroma inspired by Japanese cuisine. Eggplant, known for its tender texture, absorbs a marinade of soy sauce, apple cider vinegar, and smoked paprika, gaining a rich flavor with a hint of spiciness. After grilling, it becomes soft with appetizing char marks. Melon adds juiciness and a refreshing contrast that highlights the balance of flavors. These rolls are perfect for summer picnics and elegant appetizers – they are easy to prepare but impress with their appearance and unusual ingredient combination. Such a recipe can be the highlight of a party, surprising guests with its exotic yet harmonious taste.

Energy value per serving

• Calories: 90.8
• Proteins: 1.4g
• Fats: 4.7g
• Carbohydrates: 11.4g

Ingredients

• Eggplants: 330 g
• Olive oil: 0.3 glass
• Soy sauce: 2 tbsp
• Apple cider vinegar: 2 tbsp
• Brown sugar: 2 tbsp
• Smoked paprika: 2 tbsp
• Caraway: 1.5 tsp
• Salt: 2 tsp
• Melon: 900 g

Cooking steps

1. Cut the eggplant lengthwise into quarters, then slice into 24 long, very thin pieces using a mandoline or vegetable peeler.

   Required ingredients:

   • Eggplants: 330 g

2. Mix oil, soy sauce, vinegar, brown sugar, paprika, cumin, and salt in a baking dish (22 ½ cm). Add eggplant slices and let marinate for 10 minutes.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Soy sauce: 2 tablespoons
   • Apple cider vinegar: 2 tablespoons
   • Brown sugar: 2 tablespoons
   • Smoked paprika: 2 tablespoons
   • Caraway: 1.5 teaspoon
   • Salt: 2 teaspoons

3. Set the gas grill to high heat. Grill the eggplant slices for 2 minutes on each side until soft and grill marks appear.

   Required ingredients:

   • Eggplants: 330 g

4. Wrap each strip of eggplant around a piece of melon and secure it with a toothpick.

   Required ingredients:

   • Melon: 900 g