Ingredients
-
6
-
-
-
1
-
-
18
-
5
-
-
-
1
-
10
-
30
-
1
-
10
-
Directions
Eggplant Roll Stuffed with Ricotta and Vegetables, Posted in response to a request I have not personally tried this recipe , Posted in response to a request I have not personally tried this recipe
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Steps
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1
Done
|
Salt Eggplant Slices and Place Under a Weight to Remove Water (for 2-3 Hours). |
|
2
Done
|
Dry With Paper Towels and Grill. |
|
3
Done
|
in the Meantime, Saut the Diced Vegetables in a Little Oil. |
|
4
Done
|
When Cool, Add Egg Yolk and Parmesan Cheese and Mix Together With Ricotta Cheese. |
|
5
Done
|
Place 2 Tbs of the Ricotta and Vegetable Mixture on Each Eggplant Slice, Wrapping the Eggplant Around the Mixture, and Steam For About 10 Minutes. |
|
6
Done
|
While the Eggplant Is Steaming, Make the Basil Sauce by Mixing All of the Ingredients in a Blender. |
|
7
Done
|
Parboil Tomatoes, Peel, Slice Lengthwise, and Discard Seeds. |
|
8
Done
|
Marinate the Tomatoes in a Little Olive Oil, Salt, Pepper, and Basil For an Hour. |
|
9
Done
|
For Each Serving, Arrange 3 Eggplant Rolls Over a Plate Covered With Basil Sauce. |
|
10
Done
|
Garnish With the Marinated Tomatoes. |
