Grilled Eggplant Rollatini is a healthier version of the classic eggplant rollatini.
The eggplant is grilled instead of breaded and fried. It is then rolled up with homemade ricotta, fresh basil, Parmesan, fresh lemon and a hint of nutmeg. These eggplant rollatini make great appetizers or an entreé served with your favorite tomato sauce.
Last week I made homemade ricotta (recipe link below). This is the second recipe using the ricotta, the first one was asparagus, ricotta and mint tartlets. Both very Spring-like with fresh, bright flavors of fresh lemon, basil and mint as well as seasonal vegetables.
For me, grilled eggplant is the best way to enjoy it. I like the flavor from the char and the natural sweetness that grilling brings out in the vegetable. Eggplant becomes very pliable when cooked, that’s why it’s perfect for this dish. Once the grilled eggplant is cool enough to a handle, it is rolled up with the ricotta mix.
If you don’t have a grill or indoor grill, you can brown the eggplant slices in a hot skillet for 3-4 minutes per side.
Served over easy marinara sauce (recipe below and in the video), this dish can be served as an appetizer with 2 or 3 rolls or entrée with 4 rolls. Garnished with freshly chopped basil and freshly grated parmesan cheese.
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