🍆 Grilled Eggplant Rolls with Ricotta
📝 Ingredients:
For the eggplant:
-
2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
-
Olive oil
-
Salt & pepper
For the filling:
-
1 cup ricotta cheese (whole milk preferred)
-
1/4 cup grated Parmesan cheese
-
1 garlic clove, minced
-
Zest of 1 lemon
-
2 tbsp chopped fresh basil or parsley
-
Salt & pepper, to taste
Optional toppings:
-
Marinara sauce
-
Crushed red pepper flakes
-
Extra herbs or toasted pine nuts
🔥 Instructions:
1. Prep and Grill the Eggplant:
-
Lightly salt the eggplant slices and let them sit for 20–30 minutes to draw out moisture. Pat dry.
-
Brush both sides with olive oil and season with pepper.
-
Grill on a preheated grill or grill pan (medium-high heat) for about 2–3 minutes per side until tender and nicely charred. Let cool slightly.
2. Make the Ricotta Filling:
-
In a bowl, mix ricotta, Parmesan, garlic, lemon zest, and herbs.
-
Season to taste with salt and pepper.
3. Assemble the Rolls:
-
Place a spoonful of the ricotta mixture at one end of each grilled eggplant slice and roll it up tightly.
-
Optional: Secure with toothpicks.
4. Serve:
-
Arrange on a platter. Drizzle with olive oil or warm marinara sauce if desired.
-
Garnish with extra herbs, Parmesan, or a sprinkle of chili flakes.
🧑🍳 Tips & Variations:
-
Baked version: Place the rolls in a baking dish with marinara and bake at 375°F (190°C) for 15–20 minutes.
-
Add-ins: Mix spinach, sun-dried tomatoes, or chopped olives into the ricotta for extra flavor.
-
Make ahead: Grill the eggplant and prep the filling up to a day in advance.
Want a vegan version or a different filling suggestion?