Grilled Eggplant Roll-Ups with Ricotta Garlic Roasted Tomatoes
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Serves 4-5
- 1 pound Backyard Farms Cocktail Tomatoes, quartered
- 6 garlic cloves, smashed
- 2 teaspoons freshly ground black pepper
- 2 medium eggplants
- ½ cup ricotta cheese
- ¼ cup olive oil, divided
- 1 teaspoon kosher salt
Preheat oven to 500ºF.
In a medium bowl, toss together tomatoes, garlic, 2 tablespoons olive oil, salt and pepper. Transfer to a baking sheet and spread out in an even layer. Bake 20-25 minutes, or until tomatoes are soft and fragrant.
Meanwhile, preheat a grill pan over medium-high heat. Cut the eggplant lengthwise into ¼-inch slices. Brush both sides of the eggplant slices with remaining olive oil. Grill the slices for 3 minutes on each side. Set aside.
Remove the roasted tomatoes from the oven and put into the bowl of a food processor. Pulse until the tomatoes are rough-chopped. Transfer to a medium bowl and combine with ricotta. Spread mixture evenly over each eggplant slice. Roll up the eggplant slices and place on plates seam side down. Serve immediately.