Eggplant is one of those recipes that I’d like to use often, and yet, whenever I decide to prepare it, all I can think of is eggplant Parmesan. How unsatisfying.
Just this past weekend I was eating an Egyptian sandwich (to clarify, a sandwich from an Egyptian food cart here in Portland), and noticed inside between the falafel and hummus was the most delicious slice of freshly grilled eggplant.
Though I’m a huge fan of grilling just about every other vegetable, I never thought about grilled eggplant. After some research, I found a great way to give it an easy upgrade, perfect for cocktail parties or a healthy dinner party kickoff.
Elegant Eggplant Rollups
Recipe modified from: certified nutritionist, personal trainer and exercise physiologist, Franci Cohen
- 2 medium long eggplants
- 2 tablespoons extra virgin olive oil
- 1/2 cup ricotta cheese
- 1 cup pesto sauce (make your own – try our Two by Two Pesto)
- 2 tsp lemon juice
Preheat stove top grill pan or outdoor grill over high heat. Cut the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant).
Brush the eggplant slices evenly with olive oil on both sides. Grill the eggplant slices in batches for 2-3 minutes each side, then let cool.
Mix ricotta cheese, pesto and lemon juice together in a small bowl and spread a heaping tablespoon of the mixture evenly over each eggplant slice.
Roll up the eggplant slices, place on a plate seam-side down and serve!