Broccoli and Goat Cheese Turkey Roulade with Garlic Parmesan Eggplant Purée

Broccoli and Goat Cheese Turkey Roulade with Garlic Parmesan Eggplant Purée

Broccoli and Goat Cheese Turkey Roulade with Garlic Parmesan Eggplant Purée

This is a delicious, satisfying, and elegant dish. Make this for a special occasion, holiday, or weekend dinner, and make you and your guests happy.


  • Turkey breast

  • Broccoli

  • Goat cheese

  • Parmigiano Reggiano

  • Onion

  • Rosemary

  • Sage

  • Garlic

  • Olive oil

  • White wine

  • Lemon

  • Eggplant

  • Butter

  • Basil

  • Salt (to taste)

  • Pepper (to taste)


Start by making the filling for your roulade. To do so, finely dice broccoli stalk and the tops of broccoli (the ratio of stalk to tops is 50/50), along with onion, and garlic. Sauté everything in olive oil, until cooked, but there’s no need to brown the vegetables. Deglaze with a bit of white wine, season with salt and pepper, and let it reduce. Add a bit of lemon juice, then let it cool for a bit.

After your vegetables have cooled, mix everything with goat cheese, parmesan cheese, and minced basil. Check for seasoning, then place it in the refrigerator until you’re ready to assemble your roulade.

Next, pound your turkey breasts flat (between two pieces of plastic wrap). When your chicken breasts are flattened, add a thin row of your filling down the middle of your turkey breast. Roll your turkey breast over the filling, then roll the underlying plastic wrap over so that it covers everything.

Grab both ends of the plastic wrap, and begin rolling the center of your roll to tighten the roulade (it’ll take quite a few turns). When the roulade has firmed up, tie off both ends of the twisted plastic wrap with butcher’s string to keep it from unraveling.

When your roulades are ready, boil them gently in water (still in the plastic wrap) for several minutes until the turkey is just cooked through.

When the turkey is cooked, remove it from the water and allow it to cool in the refrigerator for a bit.

After your roulades have cooled a bit, remove the plastic wrap, then sauté them in a bit of olive oil. Also, add a couple of springs of rosemary, and a few sage leaves. Sauté until the roulades are golden brown on all sides, and warmed through.

Make a quick pan sauce by deglazing the pan with white wine, and allow it to reduce. When it’s reduced, reduce the heat and add a knob of butter. Swirl your pan to incorporate the butter, then a add salt, pepper, and a bit of lemon juice.

To make your eggplant purée, sauté minced onion and garlic in olive oil until the onions become translucent. Add your pealed and chopped eggplant, season with salt and pepper, and cook covered until the eggplant has softened.

Once the eggplant has cooked, transfer everything to a food processor and purée everything with a couple of knobs of butter, basil, grated parmesan cheese, salt, and pepper. Add the juice of 1/2 to 1 lemon as well, and blend it until it’s smooth.

When everything is done, slice your roulade and serve it over your eggplant purée. Add a bit of your reserved broccoli and goat cheese filling, and finish with your pan sauce.

Dish and Photo by Adrian Rodriguez

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