Servings� 6-8
Ingredients:�
1 Eggplant
1 each red, green, and yellow peppers
1 onion
8 ounces of ricotta cheese
fresh thyme, sage, and rosemary.
Fresh mozzarella cheese cut into cubed strips about the width of the eggplant.
Directions:
Slice the eggplant lengthwise and grill.
Roast peppers and skin. Slice into thin strips.
Roast onion and slice into thing strips.
Mix the ricotta cheese with herbs and let sit so flavors can meld together.
Place the strip of mozzarella cheese about halfway down the sliced eggplant. Next at the smaller end of the eggplant place ricotta cheese mix, and then one each of the peppers. Roll the eggplant up from that end.
These are delicious appetizers! Thanks to Sarina for this recipe!