Ricotta-Stuffed Grilled Eggplant With Grilled Tomat

Name: Ricotta-Stuffed Grilled Eggplant With Grilled Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plum tomatoes, quartered; 1 garlic clove, finely grated; 2 rosemary sprigs; 1/4 teaspoon pepper flakes; 3 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 medium eggplant (about 1 pound), cut into 1/4-inch slices; one 15-ounce container whole-milk ricotta; 1/2 cup chopped parsley; Freshly grated nutmeg

Servings: persons

1
Preheat grill to medium. Combine tomatoes, garlic, rosemary, pepper flakes, and 1 tablespoon olive oil in a large bowl; season with salt and pepper and toss to combine. Place a large rectangle of foil on your work surface, and pour the tomatoes on top. Gather and crimp edges of foil, sealing to form a packet.
2
Season the eggplant with salt and pepper and brush with remaining 2 tablespoons oil. In a small bowl, stir together ricotta, parsley, and nutmeg; season with salt and pepper and set aside.
3
Add the foil packet and the eggplant to the grill. Grill the eggplant until charred and tender, 3 to 4 minutes per side. Grill packet, shaking occasionally, for 12 minutes.
4
Transfer the grilled tomatoes to a bowl and mash with a potato masher to create a sauce. To assemble, place about 1/4 cup ricotta filling on eggplant slices. Starting with a narrower side, roll the eggplant around filling. Serve stuffed eggplant with tomato sauce.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 plum tomatoes, quartered, 1 garlic clove, finely grated, 2 rosemary sprigs, 1/4 teaspoon pepper flakes, and more.

Yes, Ricotta-Stuffed Grilled Eggplant With Grilled Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta-Stuffed Grilled Eggplant With Grilled Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions