The Recipe: Baked Eggplant & Ricotta Rolls
I’m dedicating my post today to the vegetarians out there who are looking for something that will please their taste buds and that is sure to become a household favorite.
Eggplant is one of those things that needs to be cooked with care to have the perfect mix of bitterness and sweetness, whilst also being full of nutritional goodness. Great in a bake or even pickled, the versatility of this vegetable is endless.
Pair this dish up with a nice salad and you have the perfect lunch. This recipe is courtesy of Australian Good Taste – June 2008 by Alison Adams.
Ingredients:
- Olive oil spray
- 2 medium eggplants
- 480g (2 cups) fresh ricotta
- 1/2 cup chopped fresh basil
- 70g (1 cup) finely grated Parmesan
- 1 x 575g btl Woolworths Select Primavera Pasta Sauce
- 85g (3/4 cup) coarsely grated mozzarella
Method:
Preheat oven to 200°C. Spray two large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
Meanwhile, place the ricotta, basil and three-quarters of the Parmesan in a medium bowl and stir until well combined. Taste and season with pepper.
Place one tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining Parmesan. Bake in oven for 10 minutes or until the mozzarella melts.
WE SAID THIS: Buon Appetito!
