Ricotta-Stuffed Grilled Eggplant with Grilled Tomato Sauce

By • July 6, 2014 • 3 Comments

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.
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Tags: eggplant, Tomato sauce

Comments (3) Questions (0)


about 1 month ago toral

Would love to know how to make this dish on the stovetop or oven. Thx!


about 1 month ago Brady Klopfer

Toral - I just tried making it on the stove top. I did everything in a cast iron pan, and it turned out fabulous!


about 1 month ago JPG

Ditto. Did this on a cast iron griddle and it was lovely. The foil packet sits just as well on the griddle without taking up too much space. And thanks, Caroline. While this looked tasty, it was far better even than it sounded.