tagAlt.Fried eggplant stuffed with garlic sauce and cranberries with Basil

Grilled Eggplant with Ricotta Filling

Name: Grilled Eggplant with Ricotta Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Eggplant; 250gram Ricotta cheese (Sheep's Milk); as needed Extra-virgin olive oil; 400gram Canned tomato; as needed Salt; as needed Black Pepper; as needed Basil (Leaves); as needed Parmesan cheese (Grated); 1 Garlic Cloves

Eggplants have never tasted so appealing as in this easy to prepare, summer delight. In just 1 quick hour, you will be rewarded with a flavorful, delightful side or appetizer.
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Nina:

Eggplant and ricotta rolls? A dreamy combo. When topped with the ultimate Italian tomato dressing, you know you're in for a treat.

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Eggplant is a most versatile summer ingredient, and while there are a million different excellent recipes on preparing it, one of our favorite recipes involves grilling and/or baking. Packing on the flavors and aromas imparted by subtle herbs and seasonings, eggplant is a terrific way to add substance and content to your family's summer meals.

The addition of creamy ricotta makes this particular preparation a bit more filling without being any heavier. Fluffy filling, a dreamy fresh tomato sauce, and select seasonal herbs guarantee a winning combination every time, especially by using top-notch local fresh ingredients from your area farmer's market.

A perfect summer meal to pull together, your dinner table will be the hopping place this summer when you pull together this lovely eggplant recipe. Taste bud treats ahead!

Ingredients

for 4 servings

Grilled Eggplant with Ricotta ingredients

Eggplant 2
Ricotta cheese (Sheep's Milk) 250 grams
Extra-virgin olive oil as needed
Canned tomato 400 grams
Salt as needed
Black Pepper as needed
Basil (Leaves) as needed
Parmesan cheese (Grated) as needed
Garlic Cloves 1

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About Masottina Wine Estate

Preparation

for 4 servings

Step

Of 4

Prepare and grill the eggplant

Preheat grilling pan on a high flame, or the oven grill on medium/low heat. Slice eggplant thinly preferably using a mandoline to slice to 1/4 (6mm) thickness.

Grill eggplant on both sides until browned. Sprinkle with salt, and set aside.

Step

Of 4

Prepare the filling and roll eggplant

Mix Ricotta cheese with olive oil, salt, pepper, grated Parmesan cheese, and minced basil to taste (fresh or dried) or chives. Spread the mix over each slice of grilled eggplant, and gently roll up. Eggplant shapes should hold on their own, if they tend to open back up, you can close each rolled eggplant segment with a wooden toothpick to close ends together.

Step

Of 4

Prepare the tomato sauce

Coat medium sauce pot with a layer of extra-virgin olive oil, and heat over medium flame. Peel and finely mince garlic, set aside.

While oil is heating, blend canned tomatoes quickly with an immersion blender (or use a standard blender), and when oil is shimmering, add minced garlic to sauce pot. When fragrant (should be about 30 seconds), carefully add blended tomatoes to sauce pot.

Bring to a boil, then reduce heat and simmer for 10 minutes.

Step

Of 4

Bake the eggplant and finish dish

Take eggplant rolls and arrange in oven-safe baking dish. Preheat oven to 205C.

When tomato sauce is complete and slightly cooled, spread over eggplant rolls. Top with additional grated Parmesan cheese, and a drizzle of extra-virgin olive oil. Finish with cheese and olive oil. Place dish into preheated oven, and bake until cheese has melted over the top.

Serve with cleaned basil leaves and another drizzle of olive oil on top.