Grilled Eggplant Rolled with Ricotta and Basil
For this simple and delicious appetizer, thin slices of eggplant are grilled and rolled with an herbed ricotta.
Did you know that eggplant is a berry?!?
I love learning little food facts like that.
Eggplant can be a little bit tricky sometimes. It can be epically delicious when it’s done right, but what else can you do besides the typical eggplant parmesan where you fry it up and pile on lots of cheese and sauce?
How about grill it and roll it up with a creamy ricotta basil filling? It’s a little healthier and you don’t miss out on any flavor.
Grilled Eggplant Rolled with Ricotta and Basil
Ingredients
- 1 large eggplant
- 1 cup ricotta cheese
- 4 oz cream cheese at room temperature
- 1 tbsp olive oil
- 1/2 cup parmigiano reggiano grated
- 1/4 tsp red pepper flakes
- 1/4 cup chopped basil
- salt and pepper
Instructions
- Thinly slice the eggplant (down the length of the eggplant, so you get the longest pieces possible), and rub the pieces with salt. Place the eggplant in a colander and let it drain for one hour. This process is called purging and what we’re doing is letting the salt draw out any juices carrying super bitter flavor.
- While the eggplant drains, mix together the ricotta cheese, cream cheese, olive oil, parmigiano, red pepper flakes, and chopped basil. Season with salt and pepper, and taste. Make desired seasoning adjustments.
- After the eggplant has been purged, rinse the slices well, then dry with paper towels.
- Preheat a grill (or a big cast iron pan) and grill the eggplant about 3 minutes on each side (depending on thickness). Taste a little piece before you remove the eggplant to make sure it’s cooked through. Undercooked eggplant really doesn’t taste good.
- Place a small spoonful of the cheese mixture at the base of the eggplant, then roll it up. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
39 Comments on “Grilled Eggplant Rolled with Ricotta and Basil”
ps. i put them on an anti pasto platter and they where the highlight!
This was delicious! I substituted the cream cheese for avocado for a “healthier option” thanks for the inspiration 😀
OMG! Avocado instead of cream cheese…that is such a great idea! I will definitely be trying that. Thanks for sharing!!! And I’m glad you enjoyed the dish =)
Looks delicious – going to give this one a try. Thanks for sharing.
It’s like an eggplant cannoli. I love it.
I stand by my original comment. Why haven’t I made this one yet?
These look fantastic! I should be seeing eggplant at the markets so I’m saving this for my future “to cook” list.
I did not know eggplant was a berry! I knew it was delicious though 🙂 These look so good! I’m hoping my CSA will send us some eggplant soon and I can make these!
Oh man I wish I had a CSA where I am. They seem so fun and I love that you have to work with whatever you get! Sparks creativity.
So simple but delicious and perfect. I love eggplant and once planned my garden around growing all the necessary ingredients for eggplant parmesian. I’d enjoy eating these for dinner.
Oh, they look perfectly delicious! I love eggplant… when cooked properly. 🙂
Your eggplant looks so perfect in that photo and I’m sure it was as good as it looks.
eggplant is a berry! whaaat!! i know its old nickname is ‘mad apple’ because early settlers thought it would make you crazy (because it’s related to poisonous nightshade, i think?). i had no idea it was a berry though so interesting!
also these look FANTASTIC! the smooth ricotta with the grilled eggplant. yes please!
Seriously yum! I think you are on the right path to cooking tricky eggplants!
Oh my! I can’t wait to try this.
Ohhh, this looks fab!
What a creative/fun idea! I have never made eggplant- do you believe it? Help me out here…should I serve this warm or cold? Sorry I’m clueless!
I can definitely believe it! There’s still quite a few ingredients that I have never cooked with…there’s just an endless amount of food and only so much time! I like to serve it warm, with the eggplant slices hot off the grill and the ricotta mixture at room temperature. You could warm the ricotta mixture as well if you want =)
Thanks for explaining 🙂 This sounds like something I MUST try! I love using the grill this time of year so I don’t have to heat my whole house up from the oven/stove!
It’s really eggplant rolatini without the sauce. So fresh looking and your pictures are always so wonderful.
I LOVE eggplant, it is just always too intimidating to cook with!! I can never figure out how to peel or cut/slice it!! This recipe looks SO yummy though, like eggplant manicotti! 🙂
Ooo yes you’re right, it is like eggplant manicotti! I didn’t even think of that. The key to eggplant is making sure it’s cooked through (it’s better to overcook than undercook eggplant). If you have a mandolin it makes slicing easier but I just use a knife and board because mandolins scare me! I want to keep all my fingers LOL