Vegeterian
Grilled Eggplant with Ricotta Filling
Eggplants have never tasted so good!
Eggplants have never tasted so good!
A delightful recipe that captures the essence of an Italian summer: Grilled Eggplant with Creamy Ricotta Filling. This dish is a testament to the simplicity and vibrant flavors that define our kitchen. Imagine tender, smoky grilled eggplant embracing a luscious, herb-infused ricotta—it's a symphony of tastes that’s both light and incredibly satisfying. Perfect as an appetizer, a side dish, or even a light main course, this recipe embodies our philosophy: fresh, local ingredients transformed into something extraordinary with love and a touch of Italian magic. Get ready to impress your family and friends with a dish that tastes like sunshine!
Preheat grilling pan on a high flame, or the oven grill on medium/low heat. Slice eggplant thinly preferably using a mandoline to slice to 1/4 (6mm) thickness.
Grill eggplant on both sides until browned. Sprinkle with salt, and set aside.
Mix Ricotta cheese with olive oil, salt, pepper, grated Parmesan cheese, and minced basil to taste (fresh or dried) or chives. Spread the mix over each slice of grilled eggplant, and gently roll up. Eggplant shapes should hold on their own, if they tend to open back up, you can close each rolled eggplant segment with a wooden toothpick to close ends together.
Coat medium sauce pot with a layer of extra-virgin olive oil, and heat over medium flame. Peel and finely mince garlic, set aside.
While oil is heating, blend canned tomatoes quickly with an immersion blender (or use a standard blender), and when oil is shimmering, add minced garlic to sauce pot. When fragrant (should be about 30 seconds), carefully add blended tomatoes to sauce pot.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Take eggplant rolls and arrange in oven-safe baking dish. Preheat oven to 205C.
When tomato sauce is complete and slightly cooled, spread over eggplant rolls. Top with additional grated Parmesan cheese, and a drizzle of extra-virgin olive oil. Finish with cheese and olive oil. Place dish into preheated oven, and bake until cheese has melted over the top.
Serve with cleaned basil leaves and another drizzle of olive oil on top.
And there you have it—your exquisite Grilled Eggplant with Creamy Ricotta Filling, a dish that brings the warmth and authenticity of Florence right to your table. We hope you savored every moment of preparing this recipe, just as much as you'll enjoy tasting its fresh, balanced flavors. At Mama Florence, we believe that cooking is an act of love, and every meal is an opportunity to create cherished memories. Keep experimenting with the wonderful produce of the season, and remember that the true secret ingredient is always passion. Buon appetito from all of us at Mama Florence – we can't wait to share more culinary adventures with you!
4.8 13 reviews
Out of season it is a different dish. I made it in winter with what I could find and it was fine, but not the same. I tried it again in July with proper market vegetables and finally understood what it is supposed to be. Wait if you can.
Made a big tray and ate it cold from the fridge for two days. No complaints.
Cleaning them took longer than the cooking. Worth it, but plan for it.
Straightforward. No hidden difficulty in the middle, where beginners usually get lost.
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