Grilled aubergine or eggplant roll-ups with savoury ricotta filling makes perfect finger food and a welcome addition to a buffet of mixed antipasti.
My prior experiences with grilled aubergines were not particularly good, so I had my doubts about these eggplant roll-ups, before I tried making them. Fortunately it turned out to be easier than I had feared, because I had taken the time to sprinkle the aubergines with salt before use. This draws out the moisture, so the aubergines didn’t char or melt, like they usually do when I try to skip salting. Instead they became pliable slices that could easily be rolled up around the savoury ricotta filling.
The eggplant roll-ups makes perfect finger food and a welcome addition to a buffet of mixed antipasti with a selection of sausages, cured hams, meatballs and other salted and pickled vegetables such as pickled onion, chicken nuggets and pickled fennel. The appetizing starters can be prepared a couple of hours in advance, and it is much easier than it looks.