Grilled Eggplant Rolls
Ingredients
- 2 large eggplants sliced lengthwise into 1/4 inch thick slices
- Salt and pepper to taste
- 2 Tbsp. olive oil
- 1 cup ricotta cheese
- 1/4 cup fresh basil chopped
- 1 clove garlic minced
- 1 cup spinach chopped
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Preheat your grill to medium-high heat. Season the eggplant slices with salt and pepper. Brush both sides of the slices with olive oil. Grill the eggplant slices for about 2-3 minutes on each side, or until tender and grill marks appear.
- In a mixing bowl, combine ricotta cheese, basil, garlic, spinach, and sun-dried tomatoes. Mix well.
- Lay the grilled eggplant slices flat on a working surface. Place a tablespoon of the ricotta mixture on one end of each slice. Roll up the slices tightly and secure with a toothpick if necessary.
- Arrange the rolls on a serving platter. Sprinkle with grated Parmesan cheese before serving.
Tip:
- Enhance the fl avor by adding a drizzle of balsamic glaze over the rolls before serving. If you don’t have a grill, you can broil the eggplant slices in the oven until tender.
Nutrition
Calories: 220kcalCarbohydrates: 15gProtein: 9gFat: 14gFiber: 5gSugar: 9g
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