Grilled Eggplant & Zucchini Rollatini

Wandering through a farmers market is easily one of my favorite summer activities, and I know I'm not alone on this one. What's better than anonymously meandering from stall to stall, coffee in hand, while young families, foodies and locavores admire locally grown produce, sample breads, and stretch comfort zones (seriously, where else are you going to find elk tenderloin)?

My little sister's farmers market stall in Yonkers, NY!
She's making 'all things produce' happen in the Hudson Valley for Karl Family Farms. Bad-ass.
http://www.karlfamilyfarms.com/

I recently left the Rochester Downtown Farmers Market with a totebag bursting with smooth, shiny eggplants, (never) too many zucchini, fennel bulbs with fanning fronds, and beets that were begging to be roasted and slathered with goat cheese. Happy to oblige.

We've been feasting on the best of summer all week, including this gorgeous summer dish which can be made in advance, refrigerated, and popped into the oven post-evening stroll. Enjoy!

GRILLED VEGETABLE ROLLATINI
Serves 4 as a main dish, or 6-8 as a side 

Ingredients:

3 medium eggplants (about 3 lbs) OR 3 lbs zucchini OR a combination of both, cut length-wise into 1/2" slices (NOTE: Using a mandoline makes the task easier and ensures even-sized slices & cooking)
1 TBS. kosher salt, plus more to taste
1/2 c. EVOO, plus more for drizzling
3 TBS. pine nuts (optional)
32 oz. whole-milk ricotta
2 large eggs, beaten
1 c. shredded mozzarella cheese
3 TBS. freshly grated Parmesan, plus more to serve
20 fresh basil leaves, finely sliced (chiffonade) OR 1 1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley
2 c. marinara sauce
fresh ground black pepper

Directions:

Arrange the eggplant slices over a large baking sheet and sprinkle with 1 TBS. kosher salt. Set the eggplant aside for 15 minutes to help extract moisture. Rinse the eggplant to remove the salt and pat dry.

Fire up the grill! Medium heat is best for veggies. Brush both sides of the eggplant and zucchini with the EVOO, and grill until tender, about 4 minutes per side.

Preheat the oven to 375. Place the pine nuts on a heavy baking sheet and toast until fragrant and light brown, about 4 minutes, stirring once at the 2 minute mark. (Watch them carefully throughout to avoid burning!) Set the pine nuts aside to cool, and leave the oven at 375 if you're planning to bake the rollatini immediately.

Lightly oil a 13 x 9 x 2" baking dish. In a large bowl, combine the ricotta and eggs, and then incorporate the mozzarella, herbs and pine nuts. Season with salt & pepper.

Place 1 heaping TBS. of the cheese mixture at the more narrow end of the eggplant slice and roll tightly. Place the eggplant rollatini seam side down in the prepared baking dish. Repeat with remaining eggplant and/or zucchini slices. (Once finished, you can cover and refrigerate for up to 8 hours).

Spoon the marinara sauce evenly over the rollatini, and bake uncovered until heated through, 15-18 minutes. Serve topped with freshly grated Parmesan and a drizzle of high-quality olive oil, a simply dressed salad and a warm, crusty baguette. These would also be gorgeous alongside grilled chicken.


FOLLOW-UP: I've received some questions about what to do with leftover ricotta filling. I've LOVED using the extra filling in stuffed shells or manicotti. 

Simply cook two links of sausage (I like hot Italian) in a saute pan, breaking it up as it cooks. Cool completely, and then fold into the extra ricotta filling. Add addition fresh herbs if you'd like, and then stuff into semi-cooked manicotti or pasta shells. 

Cover with your favorite marinara and top with 1 1/2 cups shredded mozzarella. Bake in a 350-degree oven until hot and bubbly. Visit this recipe for the step-by-step basics on preparing a manicotti dish. Enjoy! 


Rollatini recipe adapted from Giada's Everyday Italian Eggplant Rollatini.