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Ricotta-Stuffed Grilled Eggplant with Tomato

July 17, 2018 Filed Under: Vegetarian Meals

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Ricotta-Stuffed Eggplant with Tomato

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Description

Adapted from a recipe by Caroline Wright on Food 52


Ingredients

Scale
  • 3 plum tomatoes, quartered
  • 1 garlic clove, finely grated
  • 1/4 teaspoon pepper flakes
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant (about 1 pound), cut into 1/4-inch slices
  • 1/2 your container of whole-milk ricotta
  • 1/2 cup chopped parsley
  • Freshly grated nutmeg

Instructions

  1. Preheat grill to medium. Combine tomatoes, garlic, pepper flakes, and 1 tablespoon olive oil in a large bowl; season with salt and pepper and toss to combine. Place a large rectangle of foil on your work surface, and pour the tomatoes on top. Gather and crimp edges of foil, sealing to form a packet. Season the eggplant with salt and pepper and brush with remaining 2 tablespoons oil. In a small bowl, stir together ricotta, parsley, and nutmeg; season with salt and pepper and set aside. Add the foil packet and the eggplant to the grill. Grill the eggplant until charred and tender, 3 to 4 minutes per side. Grill packet, shaking occasionally, for 12 minutes. Transfer the grilled tomatoes to a bowl and mash with a potato masher to create a sauce. To assemble, place about 1/4 cup ricotta filling on eggplant slices. Starting with a narrower side, roll the eggplant around filling. Serve stuffed eggplant with tomato sauce.

Notes

  • Not Included: Nutmeg, Pepper Flakes, Salt, Pepper, Olive Oil

Nutrition

  • Serving Size: 2

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Trackbacks

  1. Quick & Easy Summer Meals Box says:
    July 24, 2019 at 12:43 pm

    […] Ricotta Stuffed Eggplant with Tomato […]

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