In an effort to cut back on starches, I’ve been wanting to play around with the versatility of vegetables. One of the more versatile vegetables out there is the eggplant, but I’d only ever made eggplant parmesan. I don’t want to downplay eggplant parm – oh hell no – eggplant parm is the only parm in my world! But, you know, experimenting is cool.
So this happened.
Some Grilled Eggplant Roulade recipes call for grilling only; I’m calling this a Grilled Eggplant Roulade since the eggplant is grilled, but baked for a stint later on after being stuffed and rolled. I’m just callin’ it like it is – but I didn’t want to confuse anyone. I also didn’t want to cause a mouthful by calling it a “Grilled and Baked Eggplant Roulade” because…no. Why? No.
Mediterranean flavors and manicotti were my inspirations for this dish. I wanted to incorporate all of the yummyness of basil pesto, roasted red peppers, and artichokes with the rich and creamy texture of ricotta.
The sauce I made with this is a super simple tomato sauce. You can use any tomato sauce you darn well please, but I’ll include the recipe for my simple little tomato sauce here. I can’t remember the last time I bought a jar of pasta sauce! It’s just so much more fun when you have control of the flavor balance in your sauce and all of it’s sauciness.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Hannah from Love The Little Bakery.
Grilled Eggplant Roulade with Pesto Ricotta Filling