Rotoli - ricotta

Name: rotoli - ricotta
Total time: 40 min
Yield: 10
Ingredients: 1 eggplant; 1 zucchini; 2 tablespoon olive oil; 1 tray ricotta; 1 tablespoon basil; 50 gram pistachios; 1 hand Parmesan cheese; 1 hand arugula

Ingredients

1 eggplant
1 zucchini
2 tablespoon olive oil
1 tray ricotta

1 tablespoon basil
50 gram pistachios
1 hand Parmesan cheese
1 hand arugula

Directions

Sprinkle the aubergine with salt, leave on kitchen paper for about 30 minutes, and pat dry.
Brush all the vegetables with oil and grill them in a hot grill pan on both sides until golden brown.
Drain everything on kitchen paper, sprinkle with pepper and leave to cool until lukewarm.
Stir in the ricotta, basil, pistachio and some Parmesan cheese until smooth and season with salt and pepper.
Spread over the grilled vegetable slices, add some arugula, roll up and stick a skewer through.