Grilled Eggplant Involtini


  • Salt
  • 2 tablespoon(s) snipped chives
  • Freshly ground pepper
  • 1 plum tomato—peeled
  • Extra-virgin olive oil
  • 1 eggplant ngthwise 1/4 inch thick
  • 0.5 pound(s) fresh ricotta

Lightly sprinkle the eggplant slices with salt and let stand for 15 minutes. Preheat a grill pan. Blot the eggplant slices dry with paper towels and brush with olive oil. Grill the eggplant over moderate heat, turning once, until tender and lightly charred, about 6 minutes. Transfer the eggplant ...

View full recipe at Food & Wine


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