Eggplant (Aubergine) and Ricotta Rolls
At a Glance
- Total
- 50 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Baked
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Eggplant (Aubergine) and Ricotta Rolls brings together 1 tablespoon olive oil, 1 yellow onion, finely chopped, 1 (425 g) can chopped tomatoes in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 4 servings.
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Equipment
square baking dish, frying pan, mixing bowl
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 (425 g) can chopped tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 500 g fresh ricotta cheese
- 1/4 cup milk
- 1/4 cup finely chopped chives
- 2 tablespoons lemon thyme, leaves
- 1 lemon, rind finely grated
- 20 slices chargrilled eggplants
- salt and pepper
Instructions
Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
Heat oil in a fry pan over medium heat.
Add onion and garlic, cook for about 3 minutes.
Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
Spoon sauce into baking dish and top with eggplant rolls.
Cover and bake for approximately 25 minutes or until sauce is bubbling.
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