Date attempted: 8/4/16
Recipe number: 21
I’m BAAAACK! After a 4 month hiatus to Richmond, VA where I mostly subsisted off of frozen Trader Joe’s meals I’m back in the southwest. Now that I’m back its time to get back on track with my 52 meals for the year. I’m starting off with a bang with 3 new recipes I tried (and attempted to take pictures of ). I’m also so happy to say that now I have a gas stove in the new house I moved into so I’m taking this all up a notch and for today’s recipe I used a grill pan on the gas stove!
Now Food 52 almost never steers me wrong when I follow their recipes and this one is no exception.
Review: I would 100% make this again for a delicious low-carb dinner. I paired this with honey- sriracha brussels sprouts and it was overall awesome. I fed my non-vegan roommate and a few friends too so this recipe does serve 4 quite well.
Remi’s Recipe (with modifications from Food52)
- 3plum tomatoes, quartered
- 2 garlic clove, finely grated
- 2 rosemary sprigs
- 1/4teaspoon pepper flakes
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 medium eggplant (about 1 pound), cut into 1/4-inch slices
- One 15-ounce container whole-milk ricotta
- Fresh Basil
- Lemon Zest (about 1 lemon)
- Preheat grill (I used a grill pan on a gas stove) to medium. Combine tomatoes, garlic, rosemary, pepper flakes, and 1 tablespoon olive oil in a bowl; season with salt and pepper and toss to combine. Place a large rectangle of foil on your work surface, and pour the tomatoes on top. Gather and crimp edges of foil, sealing to form a packet.
- Season the eggplant with salt and pepper and brush with remaining 2 tablespoons oil. In a small bowl, stir together ricotta, lemon zest, and basil; season with salt and pepper and set aside.
- Add the foil packet and the eggplant to the grill. Grill the eggplant until charred and tender, 3 to 4 minutes per side. Grill packet, shaking occasionally, for 12 minutes.
- Transfer the grilled tomatoes to a bowl and mash with a potato masher (or fork) to create a sauce. To assemble, place about 1/4 cup ricotta filling on eggplant slices. Starting with a narrower side, roll the eggplant around filling. Serve stuffed eggplant with tomato sauce.