Mill City Cooks

Grilled Eggplant Roulades with a Fresh Tomato Sauce

By: Market Chef Heather Hartman

Serves 4

Ingredients

2 large eggplants, partially peeled, sliced into 1 inch strips (lengthwise)
2 tbsp. olive oil
Salt and pepper

1 ½ cups ricotta or chevre (or a mix of both)
1 bunch greens (kale, swiss chard, spinach), washed and lightly sauteed
Handful of herbs, chopped (basil, mint, parsley)
4 green onions, minced

Method

Brush the eggplant slices with olive oil, and salt and pepper. Have a hot grill ready, and place tin foil over ½ of the grill. Place eggplant on the foil (this keeps it from sticking, and prevents colorful words from escaping ones lips…), and cook until soft, but not falling apart. Set aside.

Mix all ingredients in a bowl until well combined. Add salt and pepper to taste.

Place the cooked eggplant on the counter, and place 2 tbsp of cheese filling in the middle, roll up. Finish with the rest of the eggplant. Place on a platter.

Fresh Tomato Sauce

Makes 2 cups

3-4 large tomatoes, diced
1 clove garlic, crushed
2 tbsp olive oil
Fresh basil, 6 big leaves, torn
Salt and pepper

Add all into a food processor and pulse until chunky
Serve on top of grilled eggplant roulades.
Will last in the fridge for 2 days