Eggplant and Ricotta Rolls

    Eggplant and Ricotta Rolls


    15 people made this

    This entree is so hearty and flavourful that your guests might fill themselves up on it before you have a chance to serve the main course!

    Serves: 5 

    • 1/2 cup chopped fresh basil
    • 1/4 cup (30g) toasted pine nuts
    • 500g ricotta cheese
    • salt and pepper to taste
    • 2 medium eggplants, sliced lengthwise 1cm thick
    • 1 tablespoon olive oil
    • 2 cups tomato pasta sauce
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine basil, pine nuts, ricotta cheese and salt and pepper to taste in a medium size bowl. Place bowl in refrigerator.
    2. Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat and apply pressure to release moisture from eggplant. Remove eggplant slices when tender. Allow slices to cool to room temperature.
    3. Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon tomato pasta sauce over each roll and sprinkle with Parmesan cheese.

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