2 big eggplants, sliced
1 kg ricotta of good quality (If you are not in Italy the ricotta taste and texture is different, so to make it similar add 4 table spoons of parmiggiano Reggiano grated)
1/2 cup sundried tomatoes, chopped
1 cup of basil leafs
1 tbsp dried or fresh oregano
Chopped olives, roasted almonds and cappers (optional)
Olive oil to grill the eggplants
Salt & Pepper to taste
Arugula to fill the eggplants
The first step is grill the eggplants in a pan until brown. Reserve the eggplant.
Mix all the other ingredients together, expect the arugula.
Wrap the eggplants with the filling and add the arugula if you would like.
That's it! Very simple and delicious summer antipasto that you can enjoy with a good bread and a good glass of dry white wine! :)
It will be good for four days at the refrigerator, depending of the quality of your ricotta. Good quality ricotta smells bad after 4 days.