Name: Balsamic and Ricotta Eggplant Rolls
Prep time: 10 min
Cook time: 23 min
Yield: 4
Ingredients: 2 Pure Flavor ® Purple Baby Eggplants, cut vertically into ¼” slices; ¼ cup of Pure Flavor ® Roma tomatoes, diced; ½ cup of fresh basil, chopped; ½ cup arugula, chiffonaded if large leaves; 1 clove of garlic, minced; 8 ounces ricotta cheese; 2 tbsp. grated parmesan cheese; 1 ½ cups balsamic vinegar; 3-4 tbsp. olive oil; Sea salt and pepper to taste

Recipe Rating

Preparation

10 minutes

Cook Time

23 minutes

Serves

Cooking Level

Easy

Ingredients

2 Pure Flavor^® Purple Baby Eggplants, cut vertically into ¼” slices
¼ cup of Pure Flavor^® Roma tomatoes, diced
½ cup of fresh basil, chopped
½ cup arugula, chiffonaded if large leaves
1 clove of garlic, minced
8 ounces ricotta cheese
2 tbsp. grated parmesan cheese
1 ½ cups balsamic vinegar
3-4 tbsp. olive oil
Sea salt and pepper to taste

Directions

Step 1

Preheat grill to medium high heat.

Step 2

Add minced garlic to olive oil. Brush both sides of eggplant slices with olive oil. Sprinkle with sea salt and place on grill.

Step 3

Grill eggplant on high for 4-5 minutes on one side, flip, and repeat.

Step 4

Remove eggplant from grill and let cool.

Step 5

In a bowl, mix the ricotta cheese, tomatoes and basil. Season with salt and pepper to taste.

Step 6

Cook Balsamic vinegar over medium low heat until it thickens and gets syrupy, 10-15 minutes. Let cool slightly.

Step 7

Once the eggplant is cooled, spoon the cheese mixture into the end of each strip.

Step 8

Roll each eggplant and place seam side down or use a toothpick to hold each together if necessary. Garnish with arugula and drizzle balsamic vinegar on top.

Step 9

Serve immediately and enjoy!

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Balsamic and Ricotta Eggplant Rolls