Basilicatan Grilled Eggplant Rolls With Ricotta
Basilicatan Grilled Eggplant Rolls with Ricotta is a classic dish from the Basilicatan (Lucanian) cuisine, known for its simple yet flavorful ingredients and traditional cooking methods.
Ingredients
- 2 large eggplants, thinly sliced lengthwise
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat a grill pan over medium heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for 2-3 minutes on each side until tender and grill marks appear.
- In a bowl, mix the ricotta, Parmesan, garlic, and basil. Season with salt and pepper.
- Place a spoonful of the ricotta mixture at one end of each grilled eggplant slice and roll it up.
- Serve the grilled eggplant rolls with ricotta as an appetizer or side dish.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 12g
- Protein
- 8g
- Fat
- 12g
Supplies
Grill pan Brush Bowl
Tools
Knife Cutting board Grill tongs
Serving suggestions
Serving suggestions: Serve the grilled eggplant rolls with ricotta alongside a fresh green salad and crusty bread.
Tips & tricks
Tip: You can also add a drizzle of balsamic glaze or sprinkle with pine nuts for extra flavor and texture.
Cost
$10