You can make your own pesto without any preparation, however great quality locally acquired pesto spares time and makes these delicious pieces a snap to get ready.
You can serve them as a feature of an appetizer choice, or as a side-dish with Mediterranean-style flame broiled fish, chicken or sticks. The rich ricotta pesto can likewise be prepared through pasta, used to dress a potato plate of mixed greens, or layered in a lasagna.
For an adaptation with a Middle Eastern contort, spread the flame broiled eggplant cuts with hummus and top with cut scallion and diced tomato before folding up into packages.
A mix of vigorous herby pesto and velvety ricotta moved up in cuts of smoky, delicate flame broiled eggplant. You can serve them as a component of an appetizer choice, or as a side dish with Mediterranean-style barbecued fish, chicken or sticks.
- 2 medium eggplants
- 2 tablespoons extra virgin olive oil
- ½ cup ricotta cheese
- ¾ cup pesto — ready-made or homemade pesto
- 2 teaspoons lemon juice
- PREHEAT a stovetop grill pan or outdoor grill over high heat.
- CUT the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). BRUSH the eggplant slices evenly with olive oil on both sides.
- GRILL the eggplant slices in batches for 3 minutes each side.
- ALLOW to cool slightly. MIX the ricotta cheese, pesto and lemon juice together in a small bowl.
- SPREAD a heaped tablespoon of the mixture evenly over each eggplant slice.
- ROLL up the eggplant slices, place on a plate seam-side down, brush with a little olive oil if desired, and serve immediately.
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