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