combination of robust herby pesto and creamy ricotta
rolled up in slices of smoky, tender grilled eggplant.
You can serve them as part of an antipasto selection,
or as a side dish with Mediterranean-style grilled fish,
chicken or skewers.
a stovetop 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 3 minutes each side. ALLOW to
cool slightly. MIX the ricotta cheese, pesto and lemon
juice together in a small bowl. SPREAD a heaped tablespoon
of the mixture evenly over each eggplant slice. ROLL
up the eggplant slices, place on a plate seam-side down,
brush with a little olive oil if desired, and serve
Add chopped sun-dried tomatoes, olives, capers, roasted
red pepper or prosciutto to the ricotta-pesto mixture
for even more flavor and texture. For smaller bite-size
roll-ups substitute grilled zucchini slices for eggplant,
use less ricotta-pesto mixture in each, and secure rolls
with a toothpick.