Recipe: Grilled (or Broiled) Eggplant Rolls (using ricotta cheese, make ahead)

GRILLED EGGPLANT ROLLS

4 Japanese eggplants, cut lengthwise into 1/4-inch-thick slices (globe eggplants may be substituted)
Extra-virgin olive oil for brushing, plus 3 tablespoons
1 cup ricotta cheese
2 cloves garlic, minced
1 tablespoon minced fresh basil
Salt and freshly ground pepper (to taste)
1 tablespoon finely shredded basil (for garnish)

Preheat a grill or broiler.

Brush the eggplant lightly with olive oil. Grill or broil the eggplant on both sides until lightly browned, about 4 to 6 minutes. Remove from the heat and set aside to cool.

Combine the ricotta cheese, garlic and minced basil in a small bowl. Stir to blend and season with salt and pepper to taste.

Spread a thin layer of the ricotta mixture on each slice of eggplant.
Roll each slice lengthwise into a tight roll and secure with a toothpick. Place, seam side down, on a tray. Cover and refrigerate for at least 1 hour or as long as overnight.

Garnish with the shredded basil and serve.

Makes 8 servings
Source: 50 Great Appetizers by Pamela Sheldon Johns