Three years ago today, I embarked on this crazy journey of blogging. When I first started Eating Local in the Lou Blog, I was pretty naive to the whole process, basically starting it as a result of a dare from a friend. My very first post was on this Butternut Sage Pasta (I really need to make that again!). Being such a newbie to the blogosphere, I didn’t even think ahead to take a photo of the dish, instead O had to rely on stock photos of butternut squash.
Blogging about what I love most (food and my family that shares it with me) is a blast, but certainly a labor of love. The learning curve has been an upward climb, and I’ve still got a long trail in front of me. I have enjoyed meeting all kinds of intensely creative and interesting people along the path. I appreciate each person that stops by to take a glance at my blog, if even for a second. And I anticipate good things in the year ahead.
So as I celebrate another bloggiversary, I offer you this Grilled Eggplant Rollatini. The ricotta and Parmesan filling lends a light and refreshing citrusy flavor that pairs quite nicely with the salty smoky prosciutto. A few of these Rollatinis make a lovely light lunch or a nice end-of-summer appetizer.
So cheers, and I hope you will stop by the Lou again soon.
Grilled Eggplant Rollatini (adapted from Everyday with Rachael Ray, Sept. 14)
- 1 medium eggplant (ours from Thies Farm, Maryland Heights, MO)
- 1 Tbsp olive oil
- 1 cup ricotta
- 1/2 cup grated Parmesan cheese
- 1/4 cup walnuts, toasted and chopped
- 2 Tbsp. fresh thyme, chopped (from our garden)
- 1 tsp. lemon zest
- 8 slices prosciutto
- 1 cup kale, chopped (ours from Benne Farm, Weldon Springs, MO)
- 1 cup cherry tomatoes, halved (ours from Benne Farm, Weldon Springs, MO)
- salt and pepper
- Heat outdoor grill to medium-high.
- Trim ends off eggplant, then slice lengthwise into long, 1/4 inch thin slices. Salt sliced eggplant well to draw moisture and bitterness out, and let drain on paper towels about 10 minutes, then pat dry.
- Brush both sides of eggplant slices with olive oil and grill until tender, about 3 minutes each side.
- Meanwhile, in a small bowl, combine ricotta, Parmesan, walnuts, thyme, lemon zest and pepper.
- Layer each slice of grilled eggplant with prosciutto, then spread about 2 Tbsp. of cheese mixture; top with kale and tomatoes, roll up and gobble down!