Burrata and Ricotta Stuffed Eggplant Rolls Recipe

Name: Burrata and Ricotta Stuffed Eggplant Rolls Recipe
Ingredients: 2 large Japanese eggplants, thinly sliced; Olive oil; 15 oz. ricotta cheese; 12 oz. fresh burrata cheese; 1 egg; 2 Tbsp Black Truffle Pesto, (Sacla Italia Brand is what I use and is found online or at most markets. Any brand you chose is fine too); 2 Tbsp. shaved Parmesan cheese; ½-3/4 cup basil leaves; 15 oz. your favorite Arriabata Sauce, (mine is Mezzeta or make your own if you have time); Pink salt and pepper to taste

lisastalveycookbooks.com

Delight in the exquisite flavors of Lisa Stalvey Cookbooks' burrata and ricotta stuffed eggplant rolls. Try it today!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lisastalveycookbooks.com.

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Ingredients

2 large Japanese eggplants, thinly sliced
Olive oil
15 oz. ricotta cheese
12 oz. fresh burrata cheese
1 egg
2 Tbsp Black Truffle Pesto, (Sacla Italia Brand is what I use and is found online or at most markets. Any brand you chose is fine too)
2 Tbsp. shaved Parmesan cheese
½-3/4 cup basil leaves
15 oz. your favorite Arriabata Sauce, (mine is Mezzeta or make your own if you have time)
Pink salt and pepper to taste