Eggplant Rolls and Crunchy Vegetable Salad

Ingredients (serves 4)

• 1 large eggplant
• 1/2 cup ricotta cheese
• 1/4 cup freshly grated parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups mixed crunchy vegetables (such as carrots, cucumber, radish)
• 1/2 cup cherry tomatoes, halved
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil

Instructions

Eggplant Rolls

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplant into thin lengthwise slices, about 1/4 inch (0.5 cm) thick.
3. In a bowl, mix together the ricotta cheese, parmesan cheese, garlic, and parsley. Season with salt and pepper to taste.
4. Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the slices with olive oil.
5. Bake the eggplant slices in the preheated oven for 5-7 minutes or until they become soft and pliable.
6. Remove the eggplant slices from the oven and place a spoonful of the ricotta mixture on one end of each slice. Roll the eggplant slice around the filling to form a roll.
7. Return the rolls to the baking sheet and bake for an additional 10-12 minutes or until they are heated through. Serve hot.

Crunchy Vegetable Salad

1. Prepare the crunchy vegetables by washing them thoroughly and slicing them into thin pieces. Place them in a mixing bowl.
2. Add the cherry tomatoes to the bowl.
3. In a separate bowl, whisk together the white wine vinegar, Dijon mustard, honey, and olive oil until well combined.
4. Pour the dressing over the vegetables and toss until they are well coated.
5. Season with salt and pepper to taste and serve alongside the eggplant rolls.

Verdict

Eggplant rolls and crunchy vegetable salad make for a delicious and healthy meal. The creamy ricotta filling in the eggplant rolls pairs perfectly with the crunchy vegetables in the salad. This dish is perfect for a light lunch or dinner, and it is sure to impress your guests.

Serving Suggestions

Serve the eggplant rolls and crunchy vegetable salad on a large platter, garnished with fresh parsley or basil. This dish pairs well with a glass of crisp white wine or a citrusy IPA.