Grilled Eggplant Involtini
Recipe from Food & Wine

Here, smoky grilled eggplant slices are rolled around milky, fresh ricotta cheese; the bundles are neatly tied with a chive.


Grilled Eggplant Involtini
Francesco Lagnese

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Servings: 8
Prep Time: 30 mins
Total Time: 45 mins
Related Categories: Appetizers, Eggplant, Grilled Eggplant, Vegetable Appetizers, Vegetables
 
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Ingredients
  • 1 
    eggplant, sliced lengthwise 1/4 inch thick (about 1 1/4 pounds)
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  •  
    Salt
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    Extra-virgin olive oil, for brushing
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  • 1/2  pound
    fresh ricotta (1 cup)
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  • 2  tablespoons
    snipped chives, plus 16 whole chives
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    Freshly ground pepper
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  • 1 
    plum tomato, peeled, seeded and finely diced
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Directions
1.
Lightly sprinkle the eggplant slices with salt and let stand for 15 minutes.
2.
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 to a platter and let cool.
3.
Working over a bowl, press the ricotta through a sieve. Add the snipped chives and season with salt and pepper. Stir the diced tomato into the filling.
4.
Bring a small saucepan of water to a boil. Add the whole chives and blanch for 10 seconds. Drain and pat dry.
5.
Spread the ricotta filling over the eggplant slices and cut each in half crosswise. Roll the halves lengthwise into small cylinders and tie with the blanched chives. Refrigerate for 15 minutes, then serve.
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