Grilled Eggplant Roll-ups with Ricotta Pesto

supqa5
Nov 13, 2014
1 min read

The first time I made this my husband came in the door and said, "Looks good, but where's the meat?" I told him to just wait and at least give it a try. I served this with the baked tofu as a side dish and guess what? He finished his first plate and announced that it was delicious and that he couldn't even go for a second helping because he was so full! As a "carnivore" he was surprised a vegetarian meal could be so fulfilling.

To make this tasty dish, you will need:

2 medium Eggplants

2 Tbsp Coconut oil

1/2 cup ricotta cheese

3/4 cup Pesto

2 tsp lemon juice

Organic Marinara

Parmigiano Reggiano cheese, shredded

For the Baked Tofu recipe, click HERE

*Cut eggplant into 1/4 inch thick slices and brush each one with oil. Grill in batches for 3 minutes on each side, or until grill marks are present and they are cooked through. Allow to cool slightly (enough so you can comfortably handle them!)

*Mix the ricotta, pesto and lemon juice together in a small bowl. Spread a heaped tablespoon of the mixture evenly over each eggplant slice and roll it up. Place seam-side down. I also recommend heating your marinara on the stovetop if you prefer it to be warm (that's what I do!).