One of my favorite take-out deli’s is eatZi’s. They used to make these wonderful eggplant raviolis (they called them Eggplant Bruschetta) and they were great. Unfortunately, they stopped making them and I was bummed.
However, just a little ingenuity can do a girl good! So, here is my version – and, dare I say it – I nailed it!
This is not Paleo as it contains dairy – but, this is perfect as a gluten free dish. Also, if you skip the last step – you could use them as ravioli – or, ‘raviolo’ (aka ‘large ravioli’) and serve them hot. With a small amount of fresh tomato sauce, a salad and a glass of wine – you will love these.
Serves 4 (2 per person)
1 large eggplant
2 cups ricotta cheese
½ cup shredded Parmesan
Salt and pepper, to taste
1 clove garlic, minced
1 Tbsp. basil, chopped
Balsamic vinegar (for drizzling)
Basil, cut as chiffonade
- Cut the ends off the eggplant, and slice lengthwise into ~ ¼ “ slices. A mandoline works well for this – but, I sometimes find that a good knife and a bit of patience actually is faster!
- Mix the ricotta and Parmesan together. Add salt and pepper to taste.
- Add the egg, garlic and basil and mix well.
- Either grill or roast the eggplant slices (no need to oil them) for a few minutes so that they are softened and pliable (not mushy). Generally 2 – 3 minutes per side on the grill. With a high oven (450 F) – then 4 – 5 minutes per side.
- Preheat oven to 375 F.
- Overlap two of the pieces of eggplant in a cross-pattern. (NOTE: You will need two slices per bruschetta).
- Place 2 – 3 Tbsp. of the ricotta mixture in the middle of each ‘bruschetta’ and wrap the ends around the filling.
- Place seam side down in a baking dish (slightly oiled) and repeat with remaining eggplant slices.
- Bake the bruschette for 20 minutes.
- If you want to use them for a ravioli alternative – then they would be ready to warm in whatever sauce that you would like.
- To serve as an appetizer – or as part of a salad; let them cool. Arrange on a plate; drizzle with olive oil and top with shaved Parmesan, tomatoes and basil.
286 KCal; 19g Protein (26%); 19 g Fat (58%); 12 g Carbohydrate (16%).