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Eggplant RotaliniSource: Chef Keith Silva, Cafe Portofino
8 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
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.
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.
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