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
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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.

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