10 minutes
Cook Time
23 minutes
Cooking Level


  • 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


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!