2 Pure Flavor® Purple Baby Eggplants, cut vertically into ¼" slices
¼ cup Pure Flavor® Roma Tomatoes, diced
½ cup fresh basil, chopped
1 cup chiffonade arugula
1 clove of garlic, minced
8 oz ricotta cheese
3 tbsp balsamic vinegar
3 tbsp olive oil
Sea salt and pepper, to taste
1 Preheat grill to medium high heat.
2 Brush both sides of eggplant slices with olive oil. Sprinkle with sea salt and garlic and place on grill.
3 Grill eggplant on high for 4-5 minutes on one side, flip and repeat.
4 Remove eggplant from grill and let cool.
5 In a bowl mix the ricotta cheese, tomatoes, and basil.
6 Once the eggplant is cooled, spoon the cheese mixture into the middle of each strip.
7 Roll each eggplant and use toothpick to hold each together. Garnish with arugula and drizzle olive oil and balsamic vinegar on top.
Serve immediately and enjoy!
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