This dish plays with texture and temperature: smoky grilled eggplant, creamy lemon-basil ricotta, and a light, crushed tomato pan sauce. It’s structured enough to plate for guests, but unfussy enough for lunch outside.
TOOLS NEEDED
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Chef’s knife
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Grill pan or outdoor grill
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Cutting board
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Tongs
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Mixing bowl
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Small sauté pan
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Microplane or fine grater
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Spoon or spatula
INGREDIENTS
For the eggplant rolls:
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1 large eggplant (or 2 medium), sliced lengthwise
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Olive oil
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Kosher salt
For the filling:
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1 cup whole milk ricotta
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Zest of 1 lemon
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1–2 tablespoons lemon juice (adjust to taste)
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1–2 tablespoons basil oil* (or extra virgin olive oil + finely chopped basil)
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Salt and pepper to taste
For the tomato sauce:
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1 cup cherry tomatoes (or ½ can whole peeled tomatoes)
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1–2 tablespoons olive oil
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Kosher salt
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Optional: chili flakes or garlic
*To make basil oil: Blend ½ cup basil leaves with ¼ cup olive oil and a pinch of salt.
INSTRUCTIONS
Step 1: Slice and grill the eggplant
Trim the eggplant and stand it upright on your cutting board. Using a sharp chef’s knife, slice lengthwise into thin strips—aim for about ⅛ inch thick. To keep your hands safe, use your non-dominant hand in a claw grip, tucking fingertips back and keeping your thumb behind the blade line. Go slow. Thin, even slices will cook more uniformly.
Lay the slices flat, salt both sides, and let them sit for 10 minutes to draw out moisture. Pat dry.
Brush lightly with olive oil, then grill on medium-high heat for 2–3 minutes per side until soft and charred. Set aside.
Step 2: Mix the lemon ricotta filling
Combine ricotta, lemon zest, lemon juice, and basil oil in a bowl. Stir until smooth. Season with salt and pepper. The flavor should be bright, creamy, and herbal.
Step 3: Make the tomato sauce
Heat olive oil in a small pan. Add cherry tomatoes and cook over medium-high heat until blistered and bursting (5–7 minutes).
If using canned tomatoes, crush by hand or with the back of a spoon and simmer until thickened.
Season with salt. Add chili flakes or a bit of garlic if you want more heat or depth.
Step 4: Assemble the rolls
Spoon a dollop of ricotta onto one end of each grilled eggplant slice. Roll tightly and place seam-side down.
Spoon tomato sauce onto a serving plate and top with the eggplant rolls. Finish with more sauce and a drizzle of basil oil or olive oil.
FINAL RECIPE
These grilled eggplant rolls are filled with a lemony ricotta and basil mixture, set on a bed of warm crushed tomatoes. They’re soft, smoky, creamy, and acidic in all the right ways. Ideal as a light vegetarian appetizer or plated lunch. Gluten-free, simple, and deeply satisfying.
