If you've been following The Armenian Kitchen, you’ll recognize the name, Christine Datian. I’ve posted a good number of her creative recipes in the past.
Christine’s latest culinary achievement, ‘Eggplant Walnut Ricotta
Rolls with Fresh Greens and Basil Salad’ was recently featured in The New York
Times ‘Vegetarian Thanksgiving’ recipe collection. She asked if I would share
it with you.
|Christine Datian's ‘Eggplant Walnut Ricotta Rolls with Fresh Greens and Basil Salad’ (Photo credit: Andrew Scrivani, New York Times)|
So, for my eggplant-loving and vegetarian readers, this dish is for you, just in time for Thanksgiving - with Christine’s complements!
Please click here for the complete recipe.