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.

Basilicatan Grilled Eggplant Rolls With Ricotta

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

  1. Preheat a grill pan over medium heat.
  2. Brush the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant slices for 2-3 minutes on each side until tender and grill marks appear.
  4. In a bowl, mix the ricotta, Parmesan, garlic, and basil. Season with salt and pepper.
  5. Place a spoonful of the ricotta mixture at one end of each grilled eggplant slice and roll it up.
  6. 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