Serves 6-9

Ingredients

2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. Pre-heat oven to 425°F. On another baking sheet place the tomatoes, garlic, onions and zucchini, making sure they are in large pieces and drizzle with olive oil and sprinkle with salt. Place in the oven and roast for about 10 minutes or until charred slightly. Set aside and allow to cool. In the meantime grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Chop all the roasted vegetables and toss in a bowl and toss together with lemon zest, juice and fresh herbs. Spoon a dollop or two of the ricotta on the grilled eggplant and spoon some of the roasted salsa on top. Roll up the eggplant and drizzle some of the juice from the roasted salsa over the top.