Grilled Eggplant Roll Ups
These Grilled Eggplant Roll Ups are charred to perfection, rolled with seasoned ricotta and drizzled with fresh basil and balsamic vinegar.
Equipment
- Charcoal Grill or smoker
Ingredients
- 1 Eggplant sliced into boats
- 8 oz Ricotta
- 1.5 tablespoon Extra Virgin Olive Oil
- 1.5 tablespoon Balsamic Vinegar
- 1 tablespoon Fresh Basil chopped
- Salt to taste
- Pepper to taste
- Garlic Powder to taste
Instructions
- Preheat grill to 400°F. Slice ends off of eggplant and slice long ways into ¼ inch thick slices.
- Season eggplant slices with salt, pepper and garlic powder and place on the grill (indirect heat). Cook for 4 minutes on each side.
- Remove grilled eggplant from the grill and set aside to cool.
- Coat one side of the eggplant with ricotta cheese. Sprinkle with salt and garlic powder. Don't be shy with seasonings!
- Roll up the eggplant and slice in half.
- Drizzle with olive oil and balsamic vinegar. Top with sliced basil and enjoy!
Notes
One eggplant should make about 20 roll ups. This is 10 slices of eggplant that are rolled up and then cut in half.
Add more salt and pepper to taste before rolling up eggplant with ricotta cheese.
Recipe is based on serving as an appetizer for 6 people (having about 3 pieces each).
Nutrition
Calories: 174kcalCarbohydrates: 7gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 66mgPotassium: 258mgFiber: 2gSugar: 3gVitamin A: 372IUVitamin C: 2mgCalcium: 165mgIron: 1mg
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