Grilled Eggplant Roulades with a Fresh Tomato Sauce
by Brenda Langton, Tastemaker in Residence - Recipe by: Market Chef Heather Hartman
Serves 4
Ingredients
2 large eggplants, partially peeled, sliced into 1 inch strips (lengthwise)
2 Tbsp. olive oil
Salt and pepper
1 ½ cups ricotta or chevre (or a mix of both)
1 bunch greens (kale, swiss chard, spinach), washed and lightly sauteed
Handful of herbs, chopped (basil, mint, parsley)
4 green onions, mince
Instructions
- Brush the eggplant slices with olive oil, and salt and pepper. Have a hot grill ready, and place tin foil over ½ of the grill. Place eggplant on the foil (this keeps it from sticking, and prevents colorful words from escaping ones lips…), and cook until soft, but not falling apart. Set aside.
- Mix all ingredients in a bowl until well combined. Add salt and pepper to taste.
- Place the cooked eggplant on the counter, and place 2 tbsp of cheese filling in the middle, roll up. Finish with the rest of the eggplant. Place on a platter.
Fresh Tomato Sauce
Makes 2 cups
Ingredients
3-4 large tomatoes, diced
1 clove garlic, crushed
2 Tbsp olive oil
Fresh basil, 6 big leaves, torn
Salt and pepper
Instructions
- Add all into a food processor and pulse until chunky
- Serve on top of grilled eggplant roulades.
- Will last in the fridge for 2 days