1 garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
7 tablespoons olive oil
1 1/2 lb plum tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
1/4 teaspoon black pepper
Make sauce-
Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-
quart heavy saucepan over moderate heat, stirring, until garlic is
golden, about 30 seconds. Add tomatoes, sugar, and 1/2
teaspoon salt and simmer, uncovered, stirring occasionally, until
slightly thickened, 15 to 20 minutes.
Grill eggplant while sauce cooks-
Heat grill pan over high heat until hot.
Peel 2-inch-wide strips of skin from opposite sides of eggplant
and discard. Holding a knife parallel to a peeled side, cut
eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both
sides of slices with 3 tablespoons oil (total), then season with
salt and pepper.
Grill slices in batches, turning over once and brushing grilled
sides with some of remaining oil, until golden brown and tender,
about 4 minutes, then transfer to a tray.
Assemble eggplant rolls-
Stir together cheeses, 2 tablespoons basil, pepper, and
remaining salt. Divide cheese mixture among slices (3 to 4
tablespoons per slice), leaving an 1/8-in border along edge. Roll
up each slice, beginning with a short end, and serve rolls topped
with sauce and sprinkled with remaining basil.
Cooks' note-
·Eggplant can be grilled using a gas grill. Preheat all burners on
high, covered, 10 minutes, then reduce heat to medium. Grill
eggplant on lightly oiled grill rack, covered with lid, turning over
once, until tender and grill marks appear, 4 to 5 minutes total.
Originally Submitted
1/28/2013
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