Venison Stuffed Grilled Eggplant Rolls

It’s the time of year when your garden or local farmer’s market is probably chock full of eggplant. This versatile vegetable is great for frying, baking, or roasting, but one of my favorite things to do with them is to slice thin and roll up around a flavorful venison filling.

<p class="amp-align-justify">These cheesy venison filled eggplant rolls make a perfect summer evening meal.</p>

<p class="amp-align-justify">Start by slicing the eggplants lengthwise into roughly ¼ inch thick slices. Lay the slices out on a parchment lined sheet pan and sprinkle each with a light coating of salt. Let the eggplant rest for about 20 minutes. The salt will pull excess moisture from the eggplant slices, making them a little easier to roll. After the eggplants have rested, pat them dry with a paper towel to remove any standing moisture from the surface. Transfer the pan to the oven, preheated to 325 degrees. Roast the eggplant for 25-30 minutes. </p>

Slice and roast the eggplant before making the venison rolls.

<p class="amp-align-justify">While the eggplant slices roast, make the filling. In a large skillet, brown 1 pound of ground venison with a diced shallot and sliced mushrooms. </p>

<p class="amp-align-justify">Brown the venison with the shallot and sliced mushrooms.</p>

<p class="amp-align-justify">After the venison has browned, season with salt, pepper, and Greek seasoning. </p>

<p class="amp-align-justify">Add the fresh basil to the browned venison.</p>

<p class="amp-align-justify">Add chopped fresh basil and sprinkle over 1 cup of shredded Italian cheese blend. Stir to incorporate and melt the cheese, then remove the pan from the heat and allow the filling to cool. </p>

Stir in the cheese until melted.

<p class="amp-align-justify">Remove the eggplant from the oven and let it cool enough to touch. To make the rolls, lay out a slice of eggplant and add a heaping tablespoon of the meat mixture to one end. </p>

<p class="amp-align-justify">Spoon the venison onto the roasted eggplant slice.</p>

<p class="amp-align-justify">Roll the eggplant around the filling and place the roll, seam side down, into a 13x9 aluminum grill pan. Repeat with remaining eggplant and filling. </p>

Roll the eggplant around the meat filling and place the roll in a pan.

<p class="amp-align-justify">Once all of the eggplant slices have been filled, sprinkle any extra filling over the top of the rolls. Add ricotta cheese, a spoon at a time, evenly throughout the rolls. </p>

<p class="amp-align-justify">Add ricotta cheese and marinara to the pan, filling the space around the rolls.</p>

<p class="amp-align-justify">Pour 2 cups of your favorite store bought or homemade marinara sauce over the rolls. Top with the remaining cup of shredded cheese. </p>

Grill until the cheese is melted and golden and the sauce is bubbly.

<p class="amp-align-justify">Place the pan onto your grill at 350 degrees. Grill for 20-30 minutes or until the cheese has melted and turned golden and the sauce is bubbly. </p>