Eggplant Ricotta and Sun-Dried Tomato Rolls

Serves : 4
Preparation : 10 minutes
Cooking : 10 minutes

Ingredients

• 2 eggplants
• Olive oil
• 250 g ricotta cheese
• 1 dozen sun-dried tomatoes
• 1 bunch basil
• Salt and pepper

Instructions

1. Wash and slice the eggplants thinly lengthwise.
2. Heat the oiled plancha.
3. Grill the eggplant slices on each side, turning them regularly.
4. In a bowl, combine the ricotta cheese with the sun-dried tomatoes and chopped basil.
5. When the eggplants are cooked, place a little ricotta filling on one end and roll the slice over itself to form a small roll.
6. Repeat until all ingredients are used up.
7. Serve with arugula.