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![]() Eggplant RotaliniSource: Chef Keith Silva, Cafe Portofino8 oz ricotta cheese ½ oz prosciutto (diced very small)*optional 2 oz grated parmesan 3 oz shredded mozzarella 1 pch nutmeg (to taste) 1 pch white pepper (to taste) 3 local medium round eggplant Method: Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor. Eggplant: Slice eggplant lengthwise (approximately ½ inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce. Serves approximately 6 to 8. |