Grilled Eggplant Rolls

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick planks
• 4 oz thinly sliced prosciutto
• 1/2 cup whipped ricotta cheese
• 1 small cucumber, thinly sliced
• 1/4 cup fresh microgreens or watercress
• 2 tbsp extra virgin olive oil
• 1 tsp freshly ground black pepper
• 1/2 tsp flaky sea salt

Instructions

1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant planks with olive oil and season with salt and pepper.
3. Grill eggplant for 2-3 minutes per side until tender with char marks, then let cool slightly.
4. Spread a thin layer of whipped ricotta on each eggplant plank.
5. Layer with prosciutto, cucumber slices, and microgreens.
6. Carefully roll each plank into a tight cylinder.
7. Arrange rolls on a serving platter and drizzle with olive oil.
8. Sprinkle with additional black pepper and flaky salt before serving.