Eggplant Rollatini with Ricotta, Pesto and Fresh Tomato Sauce

Serves 6.

For the Eggplant Rollatini

Ingredients

2 medium eggplants
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup basil pesto
pinch nutmeg
1 cup Classic Tomato Sauce
6 sprigs basil, optional for garnish

Instructions
  1. Preheat the grill to medium-high heat.
  2. Trim the eggplant and slice it lengthwise into 1/3-inch thick slices. Discard the first and last slices and you should have about 12 slices. Brush them with olive oil.
  3. Grill the eggplant for 3 to 5 minutes on each side, or until they are golden brown and cooked through.
  4. Lay the slices on a work surface and sprinkle with salt and pepper.
  5. Combine the ricotta, pesto and nutmeg in a small bowl and season with salt and pepper. Place about a tablespoon of the cheese misture on the narrow end of each eggpant slice and roll them up. Set aside at room temperature or refrigerate for a day or two. If refrigerated, leave at room temperature for 30 minutes before serving.
  6. Heat the Fresh Tomato Sauce and spoon some onto the center of 6 serving plates. Place 2 eggpant bundles opn each plate, garnish with basil and serve.

For the Fresh Tomato Sauce

Ingredients

1 large egg yolk
2 pounds super ripe tomatoes
2/3 cup chopped carrots
2/3 cup chopped celery
2/3 cup chopped onion
1 clove garlic, minced
salt and freshly ground black pepper
1/4 teaspoon sugar
1/2 cup olive oil

How to Prepare
  1. Rinse the tomatoes (do not dry them), cut them in half and remove their core. Cook them in a covered saucepan for 10 minutes over medium heat.
  2. Add the carrot, celery, onion, garlic, salt, pepper and sugar and simmer, uncovered for 30 minutes.
  3. Purée in a blender, food mill or food processor. Return the puréed mixture to the saucepan, add the olive oil and simmer for 15 minutes more. Adjust for salt and pepper.
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