1 eggplant, sliced very thinly lengthwise, grilled (PATTED DRY) I would suggest using a Mandolin if you have one
1 red bell pepper, roasted, quartered (PATTED DRY)
handful of fresh spinach
fresh Basil leaves
1/2 cup to 3/4 cup ricotta cheese,
Kosher salt and pepper
For the dipping sauce:
1 Tbs Good balsamic vinegar
2 Tbs olive oil
a pinch of sugarPreparation:
After roasting the eggplant and pepper make sure you pat them dry. It’s very important or they won’t stick together properly.If you placed the eggplant on tinfoil make sure it doesn’t stick to the foil or you will break the eggplant.Lay a sheet of Seran wrap on the counter. Place your grilled cooled eggplant in a long row. The vegetables must cool down or it will be impossible to slice. I put my eggplant in the freezer for 20 min.
Make sure you lay your eggplant wide enough, it’s better to be too wide.
Arrange the spinach and basil over the eggplant.
Next, place the peppers and the parmesan
Now for the wrapping. Lift the bottom and fold it upwards and use your fingers to form the round tube. Roll it tight so nothing falls out. Keep one end of seran wrap longer so once you rolled the vegetables you can wrap it closed.