Eggplant Rolls with Ricotta and Honey
Grilled eggplant rolls filled with a creamy lemon and honey-scented ricotta stuffing, garnished with sun-dried tomatoes, crushed pistachios, and fresh basil.
🛒 Ingredients
4 servings
- 2 eggplants
- 7 oz ricotta cheese
- 1 tbsp olive oil
- Zest of 1 lemon
- Fresh basil leaves, to taste
- 8-10 sun-dried cherry tomatoes
- 1 tbsp honey
- Salt, to taste
- Black pepper, to taste
- 1 oz crushed pistachios
Watch the original video
Watch on TikTokDirections
- 1
Grill the eggplant slices with a bit of olive oil until they are tender and lightly browned.
- 2
Mix the ricotta with the honey, lemon zest, salt, pepper, and chopped basil.
- 3
Place a small amount of this filling on each eggplant slice, add a sun-dried tomato, then roll them up.
- 4
Arrange the rolls on a serving plate, drizzle with olive oil, sprinkle with crushed pistachios, and garnish with fresh basil.
💡 Chef's Tip
You can prepare these rolls in advance and serve them at room temperature. For a better presentation, let the eggplant slices cool before filling them.
