Stuffed Eggplant Rolls (Print Version)
# Ingredients:
→ Eggplant
01 -
2 large eggplants (weighing 500-750g each)
02 -
5 tablespoons olive oil
03 -
Salt and black pepper
→ Ricotta Filling
04 -
1 cup ricotta
05 -
½ cup breadcrumbs
06 -
¾ cup grated Parmesan cheese
07 -
1 tablespoon fresh lemon juice
08 -
¼ cup minced fresh basil leaves
09 -
½ teaspoon lemon zest
→ Tomato Sauce
10 -
1 can diced tomatoes (800g)
11 -
1 tablespoon olive oil
12 -
3 minced garlic cloves
13 -
1 pinch of red chili flakes
14 -
½ cup finely chopped fresh basil
15 -
¼ teaspoon oregano
→ Finishing Touch
16 -
2 tablespoons grated Parmesan cheese
17 -
2 tablespoons finely chopped fresh basil
# Instructions:
01 -
Set your oven to 200°C. Peel the eggplants and slice them lengthwise into 6 pieces, about 1.25 cm thick. Brush with olive oil and sprinkle with a bit of salt and pepper on both sides. Bake for 25-30 minutes, flipping halfway through. Allow them to cool a bit afterward.
02 -
In a mixing bowl, combine the ricotta, breadcrumbs, Parmesan, minced basil, lemon zest, and lemon juice. Season with salt to taste.
03 -
Warm up olive oil in an oven-safe pan. Toss in the garlic, chili flakes, oregano, and a little salt. Let it cook for about 30 seconds. Then add the canned tomatoes and simmer for 12-15 minutes until it thickens up. Finally, mix in the fresh basil.
04 -
Spoon 1.5 to 2 tablespoons of the ricotta filling onto each eggplant slice. Roll them up and place them seam-side down into the pan with the tomato sauce.
05 -
Simmer the pan over medium heat for 5 minutes. Then, grill the dish in the oven for 5 more minutes until it’s warmed through and golden on top. Top with grated Parmesan and fresh basil just before serving.
# Notes:
01 -
You can assemble this dish ahead of time and cook it later, starting from the final cooking step.
02 -
For a healthier alternative, try using low-fat ricotta.