Tuscan-Style Grilled Eggplant Roll-Ups

Ingredients

Balsamic glaze

2 tablespoons

Salt

to taste

Pepper

to taste

Basil leaves

1/4 cup, finely chopped

Sun-dried tomatoes

1/2 cup, finely chopped

Spinach

1 cup, chopped

Ricotta cheese

1 cup

Olive oil

2 tablespoons

Eggplant

1 large, sliced into 1/4 inch thick rounds

Instructions

1. Preheat the grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper.
3. Grill the eggplant slices for 2-3 minutes per side, or until tender and distinct grill marks appear. Remove from grill and set aside to cool slightly.
4. While the eggplant is cooling, prepare the filling. In a medium bowl, combine the ricotta cheese, chopped spinach, finely chopped sun-dried tomatoes, chopped basil, and a pinch of salt and pepper. Mix until well combined.
5. Lay out the grilled eggplant slices and spread a generous spoonful of the ricotta mixture onto each slice.
6. Roll up each eggplant slice tightly and secure with a toothpick if needed.
7. Arrange the roll-ups on a serving platter and drizzle with the balsamic glaze. Garnish with extra basil leaves, if desired.
8. Serve the Tuscan-style grilled eggplant roll-ups immediately as an appetizer or a light main dish. Enjoy!