Eggplant Roll-Ups

Name: Eggplant Roll-Ups
Ingredients: 1 large, firm eggplant; Salt and pepper; Grill seasoning blend (recommended: McCormick Montreal Seasoning); 1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin); 1 cup ricotta cheese; 1/2 cup freshly grated Parmigiano, a couple of handfuls; A few grinds black pepper; 6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department); 2 cups arugula leaves, chopped; 1 cup basil leaves, chopped

10 ingredients

7 steps

Ingredients

1 large, firm eggplant
Salt and pepper
Grill seasoning blend (recommended: McCormick Montreal Seasoning)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper
6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department)
2 cups arugula leaves, chopped
1 cup basil leaves, chopped

Directions

1

Heat a grill pan over high heat.
2

Thinly slice the eggplant, a minimum of 18 slices.
3

Season with salt, pepper and grill seasoning blend.
4

Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through.
5

Combine the cheeses, black pepper and sun-dried tomatoes.
6

Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up.
7

The eggplant roll ups should have a few greens sticking out of both ends.