Stuffed Eggplant Rolls (Print Version)
# Ingredients:
→ Eggplants
01 -
Two eggplants (each weighing 500-750g)
02 -
5 tablespoons of olive oil
03 -
Salt and black pepper to taste
→ Ricotta Filling
04 -
1 cup of ricotta cheese
05 -
Half a cup of breadcrumbs
06 -
¾ cup of grated parmesan
07 -
1 tablespoon of lemon juice
08 -
¼ cup of freshly chopped basil
09 -
Half a teaspoon of lemon zest
→ Tomato Sauce
10 -
1 can of diced tomatoes (800g)
11 -
1 tablespoon of olive oil
12 -
3 garlic cloves, minced
13 -
A pinch of crushed red pepper
14 -
¼ teaspoon of oregano
15 -
Half a cup of freshly chopped basil
→ Topping
16 -
2 tablespoons of grated parmesan
17 -
2 tablespoons of freshly chopped basil
# Let's Cook:
01 -
Start by preheating your oven to 200°C. Peel the eggplants and cut them into 6 long slices about 1.25 cm thick. Brush them with olive oil on both sides, sprinkle with salt and pepper, and bake for 25 to 30 minutes, flipping midway through. Let the slices cool down.
02 -
Combine the ricotta, breadcrumbs, parmesan, chopped basil, lemon zest, and lemon juice in a bowl. Add a bit of salt to taste and mix it well.
03 -
Heat olive oil in an oven-safe skillet. Toss in the garlic, oregano, a pinch of salt, and red pepper flakes. Let it cook for about 30 seconds before adding the diced tomatoes. Simmer for around 12-15 minutes until it thickens slightly, then stir in the chopped basil.
04 -
Spread roughly 1.5 to 2 tablespoons of the ricotta mixture onto each eggplant slice. Roll them up and place these rolled eggplant slices (seam-side down) in the skillet with the tomato sauce.
05 -
Let the dish simmer over medium heat for 5 minutes. Then transfer it under the oven grill for another 5 minutes until everything's heated and the top gets a nice golden touch. Sprinkle some grated parmesan and fresh basil just before digging in.
# Tips:
01 -
You can put this dish together up to the assembly step ahead of time.
02 -
For a lighter version, opt for low-fat ricotta.