Grilled Eggplant with Ricotta, Chicken, and Basil Stuffing

Riya Bhattacharjee


Eggplant-stem removed, sliced into 8 lengthwise slices about1/4” thick
½ Cup Extra Virgin Olive Oil
¾ Cup Onions-diced
2 tsp. Garlic-minced
1 ½ Cups Ricotta Cheese
1 Cup Cooked Chicken Meat-cut into ½” pieces or shredded
¼ Cup Parmesan Cheese-grated
Fresh Basil Leaves-cut or torn into pieces
Salt and Black Pepper to Taste


  • Heat grill on high. Lightly coat the eggplant slices with half of the olive oil.
  • Grill eggplant for about 2 minutes on each side just to soften and obtain grill flavor. Let cool.
  • Meanwhile, heat a sauté pan heat on medium heat.
  • Add the remaining olive oil, add onions, cook for 2 minutes until softened and sweet smelling,.Add the garlic and cook for another 30 seconds. 
  • Remove from pan and let cool.  \
  • To prepare the filling combine the ricotta , chicken, onions, garlic, Parmesan, and basil. Season to taste with salt and black pepper.
  • Lay out the eggplant slices, season lightly with salt and pepper if desired.
  • Divide the filling among all 8 slices, and roll eggplant around filling.
  • Serve at room temperature or place the rolls in a casserole dish and heat in a preheated 350ºf oven for about 25 minutes or until hot.
  • Serve with your favorite tomato sauce. Enjoy!
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