A meal that’s completely done on the grill that’s not a hunk of meat? Yep, it’s true. Eggplant heaven found.
You could certainly do this on your stove top/oven if you choose… but by cooking it on the grill, you get no crazy messes in the kitchen and a deliciously grilled plate of goodness. So it’s a win-win really.
I actually didn’t plan on making this outdoors at first, but once I saw it was a beautiful day and I had my cast iron in hand, it was a no-brainer. I love being outdoors while I cook. And I am thrilled when I find new creative ways to make classics I love!!
This is a vegetarian, gluten-free, nutritious dish. You can get super involved and make your own marinara if you want… or you can keep things simple and use a store-bought one you know you like. To keep time management under control, I’ve written the recipe in a time-saving order… you can saute the veggies while the eggplant sweats and make the filling while the eggplant grills. It’s all about multi-tasking efficiently! Then it’s a smooth, simple cooking experience that makes everyone happy, especially the cook 🙂
You could easily modify this to include any of your favorite veggies, but I personally love the combo. of ricotta, mushrooms, and spinach. If you don’t have shallots, use onion instead… it won’t make a big difference. Play, enjoy, feast. 🙂
Makes 5-6 rolls, depending on the eggplant size
1 large eggplant
pinch of salt, for sweating (explained in the directions)
pinch of salt and pepper, to season
drizzle of oil, for grilling
for the filling…
olive oil, about 1 tbsp
3-4 mushrooms, any variety you like (1/2 cup sliced)
2 shallots (1/4 cup sliced)
1 cup raw spinach, well-packed
1/4 cup ricotta cheese
1/4 cup freshly grated or shaved Parmesan cheese
1/2 tsp herbs de Provence
1/4 tsp salt1/4 tsp black pepper
for the garnish/topping…
1 cup marinara sauce, homemade or store-bought
fresh Parmesan- shaved, grated, powdered- whatever you like
fresh basil leaves, for garnish