Eggplant is one of those vegetables that is always available here on Kaua‘i. There is often so much Eggplant that sometimes it can be difficult to come up with creative ways of using it! With recent experimentation I came up with this deliciously simple recipe that is a great one for serving as a pupu (appetizer) for a home gathering or for larger parties as well! This dish is great chilled so no need to fret over serving it hot. As always I recommend using all organic and/or locally-grown ingredients. See you at The Hut!

Eggplant & Ricotta Rolls with Basil and tomato

Ingredients:
Eggplant (any variety) thinly sliced
Ricotta cheese
Fresh Basil
Fresh tomato (diced)
Olive oil
Aged Balsamic vinegar (I recommend Napa Valley Grand Reserve, aged 18 years, it is so good!)
Salt & pepper to taste

Process: Preheat oven to 350. Slice eggplant into thin slices. If you are using the large eggplant then cut rounds, if you are using the long thin eggplant then cut in half and then cut several thin slices lengthwise. Place on large, un-greased pan and bake for 15 to 20 minutes or until soft and lightly browned. Take out and allow to cool. Next dice fresh tomato. Spoon a small amount of ricotta cheese on each slice of eggplant along with one or two tomato pieces and one leaf of basil. Roll and repeat, arranging nicely on a platter until all the eggplant slices are done. Next drizzle some olive oil and aged balsamic vinegar over the top and season with salt and pepper. Serve with tooth picks to minimize mess and enjoy!