Ingredients
- 3 eggplants, slices lengthwise to yield 12 slices
- Salt
- Pepper
- Olive oil
- 1½ cups homemade ricotta
- Zest of ½ lemon
- 1 tablespoon fresh basil, chopped
- Freshly grated nutmeg (about 30 runs across a grater)
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Recipe Description
A healthier version of the classic eggplant rollatini, the eggplant is grill instead of breaded and fried. The eggplant is then rolled up with homemade ricotta, fresh basil, fresh lemon and a hint of nutmeg. These eggplant rollatini make great appetizers or an entreé with pasta.
Last week I made homemade ricotta. This is the second recipe using the ricotta, the first one was asparagus, ricotta and mint tartlets. Both very Spring-like with fresh, bright flavors of fresh lemon, basil and mint as well as seasonal vegetables.
Click here to view Full Recipe Directions
