Grilled Eggplant Roulade with Pesto Ricotta Filling

Heat grill to high heat.

Toss the eggplant slices in olive oil, a pinch of sea salt, and ground black pepper. Using tongs, place the eggplant slices directly onto your clean grilling surface. Grill until eggplant is browned on both sides, 3–4 minutes per side. Remove from grill and set aside to cool down to room temperature.

Preheat oven to 350°F.

In a bowl, mix together ricotta cheese, 1/2 cup of the mozzarella (set aside the rest for garnish), basil pesto, egg, a pinch of sea salt and a pinch of ground black pepper.

In an 8 x 10 inch baking dish, pour 1/4 cup pasta sauce to evenly coat the bottom surface. Spread approximately 1 tablespoon of the ricotta mixture onto one side of each slice of eggplant, top to bottom. Evenly spread out a few pieces of the sliced roasted red peppers and the marinated artichokes.

Starting at one end of the eggplant slice, gently roll toward the other end of the eggplant, securing the stuffing inside. Place each roll into the sauced baking dish, lipped-side down to prevent unrolling.

Bake in the oven, uncovered, for approximately 15 minutes. Remove from oven. Top each roll with 1 tablespoon of sauce, some grated mozzarella cheese, and chives (optional). Serve.