A combination of robust herby pesto and creamy ricotta rolled up in slices of smoky, tender grilled eggplant. You can serve them as part of an antipasto selection, or as a side dish with Mediterranean-style grilled fish, chicken or skewers.

2 medium eggplants

2 tablespoons extra virgin olive oil
½ cup ricotta cheese
¾ cup pesto (homemade or store bought)
2 teaspoons lemon juice

PREHEAT a stovetop grill pan or outdoor grill over high heat. CUT the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). BRUSH the eggplant slices evenly with olive oil on both sides. GRILL the eggplant slices in batches for 3 minutes each side. ALLOW to cool slightly. MIX the ricotta cheese, pesto and lemon juice together in a small bowl. SPREAD a heaped tablespoon of the mixture evenly over each eggplant slice. ROLL up the eggplant slices, place on a plate seam-side down, brush with a little olive oil if desired, and serve immediately.

Sharing is caring!