Teresa's Recipes
Tuscan-Style Grilled Eggplant Roll-Ups
Inspired by the rustic charm of Tuscan cuisine, these grilled eggplant roll-ups are a celebration of simple, fresh ingredients. The smoky, tender eggplant serves as a perfect canvas for the creamy ricotta, vibrant spinach, and tangy sun-dried tomatoes, all enveloped in a glossy drizzle of rich balsamic glaze. This recipe is not only a feast for the palate but also a visual delight, making it an ideal appetizer or a light main course for your next summer gathering.
Ingredients
- 2 tablespoons Balsamic glaze
- to taste Salt
- to taste Pepper
- 1/4 cup, finely chopped Basil leaves
- 1/2 cup, finely chopped Sun-dried tomatoes
- 1 cup, chopped Spinach
- 1 cup Ricotta cheese
- 2 tablespoons Olive oil
- 1 large, sliced into 1/4 inch thick rounds Eggplant
Dietary Notes
- Servings: 4
- Dish Type: Appetizer or Light Main
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 10g
- Carbs: 25g
- Protein: 10g
- Sodium: 300mg
- Sugar: 15g
Instructions
- Preheat the grill to medium-high heat.
- Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper.
- 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.
- 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.
- Lay out the grilled eggplant slices and spread a generous spoonful of the ricotta mixture onto each slice.
- Roll up each eggplant slice tightly and secure with a toothpick if needed.
- Arrange the roll-ups on a serving platter and drizzle with the balsamic glaze. Garnish with extra basil leaves, if desired.
- Serve the Tuscan-style grilled eggplant roll-ups immediately as an appetizer or a light main dish. Enjoy!