Eggplant involtini with fresh tomato sauce

Think of this dish as an unbaked involtini, perfect for days when you are seeking minimal cooking-with-heat. This recipe allows each ingredient to shine: the smoky earthiness of grilled eggplant, the delicate creaminess of ricotta and the vibrant tang of ripe tomatoes. The only heat required is for pan-frying the thinly sliced globe eggplants (you could also grill them outside).

Oiling the eggplant slices before they hit the pan prevents them from absorbing too much oil and becoming greasy. Stuffed with a zesty lemon-laced ricotta, the rolls bathe in a fresh, summery elixir of tomatoes, garlic and olive oil. A perfect light meal for a warm evening.