Ricotta-Stuffed Grilled Eggplant with Grilled Tomato Sauce

By • July 6, 2014 4 Comments

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Serves 4

  • 3 plum tomatoes, quartered
  • 1 garlic clove, finely grated
  • 2 rosemary sprigs
  • 1/4 teaspoon pepper flakes
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant (about 1 pound), cut into 1/4-inch slices
  • One 15-ounce container whole-milk ricotta
  • 1/2 cup chopped parsley
  • Freshly grated nutmeg
  1. Preheat grill to medium. Combine tomatoes, garlic, rosemary, pepper flakes, and 1 tablespoon olive oil in a large bowl; season with salt and pepper and toss to combine. Place a large rectangle of foil on your work surface, and pour the tomatoes on top. Gather and crimp edges of foil, sealing to form a packet.
  2. Season the eggplant with salt and pepper and brush with remaining 2 tablespoons oil. In a small bowl, stir together ricotta, parsley, and nutmeg; season with salt and pepper and set aside.
  3. Add the foil packet and the eggplant to the grill. Grill the eggplant until charred and tender, 3 to 4 minutes per side. Grill packet, shaking occasionally, for 12 minutes.
  4. Transfer the grilled tomatoes to a bowl and mash with a potato masher to create a sauce. To assemble, place about 1/4 cup ricotta filling on eggplant slices. Starting with a narrower side, roll the eggplant around filling. Serve stuffed eggplant with tomato sauce.

More Great Recipes: Plums|Eggplant|Vegetables|Cheese & Dairy|Entrees

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