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Grilled Eggplant Roll-Ups with Ricotta Garlic Roasted Tomatoes

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves 4-5
Grilled Eggplant Roll-Ups with Ricotta Garlic Roasted Tomatoes


  • 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.