Vermont Castings

Eggplant with Ricotta and Tomato Coulis

These eggplant starters are a visually pleasing and delicious accent to any meal.

Prep Time
0 to 15 minutes
Requires attention
Cook Time
Eggplant with Ricotta and Tomato Coulis



    1. Preheat grill to medium-high
    2. Remove the stem ends of the eggplants. Cut them lengthwise into 1/2" (1.3 cm) slices.
    3. Use a pastry brush to coat one side with some of the olive oil and place oiled side down on the grill. Grill for 4 to 6 minutes, brush the top sides with the remaining oil, turn, and grill for 3 to 5 minutes. (The eggplant should be slightly soft, with grill marks, but not completely blackened.) Transfer the eggplant to a cutting board. Meanwhile, combine the ricotta cheese with the oregano, salt, and black pepper in a bowl.
    4. Place the Tomato Coulis in a small saucepan and heat over medium-low.
    5. Working with one slice of eggplant at a time, place some of the ricotta mixture in the center and roll up. Repeat with the remaining slices. Place the eggplant rolls, seam side down, on a platter or individual serving plates. Pour the warm Tomato Coulis over the top. Vermont Castings Modern Grilling © 2007 Quarry Books

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