Preparation
10 minutes
Cook Time
23 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 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
Directions
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!
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