I know, I know, I am on an Eggplant Kick!

I love roasted eggplant. I guess there are a lot of people out there who do not dig eggplant. I hope it is not because of one bad experience. I know eggplant has its days when it can be bitter but all in all it can be fabulous. I personally like it roasted in the oven in strips and then used for a variety of dishes. My friend K, who did not like it, seemed to have changed her mind when it was roasted and then sprinkled with a little olive oil and red wine vinegar, garlic and s and p.

The recipe can be made with zucchini as well. Roast 1/4 inch thick slices of it in the oven until lightly golden and use in place of eggplant.

Ricotta Eggplant Mini Wraps

1 cup part skim ricotta
1/4 cup chopped roasted red peppers
2 tablespoons basil chiffonade
1 garlic clove minced
1/4 cup peccorino romano or parmesan
2-3 eggplants cut in strips and roasted
salt and pepper to taste


Roast eggplant strips in a 450 degree oven until lightly golden. Let cool.

Prepare filling. Combine ricotta and parmesan in bowl, mix. Add in basil, garlic and roasted red peppers.

Place a tablespoon or so of the filling and roll up in eggplant strips that are about 3 inches wide. Slice in half with a serrated knife. Decorate with basil leaves.