Prep: 10 mins Cook: 15 mins Total: 25 mins Serves: 6

Rating: 4 Reviews: 2 (see all) Views: 1,727 Loves: 1

Tags eggplant aubergine dried tomatoes ricotta pesto

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Ingredients

• 1/2 eggplant (aubergine)
• 1 1/2 tbsp ricotta
• about 140 gr dried tomatoes
• 2 basil leaves
• 1 tsp pesto
• 2 tsp parmesan
• salt
• pepper
• 1 garlic clove, crashed
• 2 tbsp olive oil
• toothpicks

Directions

1. 1. Put the cut the eggplant in slices of 5mm thick in a sieve.
2. 2. Rince them, sprinkle a pinch of salt and let them 10 to 15 minutes to get rid of their water.
3. 3. Mix the dried tomatoes with the ricotta, basil, pesto, parmesan, salt & pepper. Stand aside.
4. 4. Brush the egglant with olive oil, add garlic and grill until cooked.
5. 5. Take a slice, put about a small spoon of ricotta mixture on one end and roll it.
6. 6. Fix it with a toothpick.