Eggplant and ricotta rolls
Eggplant and ricotta rolls feature tender, roasted eggplant wrapped around creamy ricotta cheese, seasoned to perfection. This simple dish makes for an elegant appetizer or light main course.
Cook time 15 min
Prep time 10 min
Ingredients:
1 eggplant1/4 cup olive oil
1 cup ricotta cheese
salt & pepper to taste
Eggplant and ricotta rolls are a delightful and easy-to-make dish that combines the rich, creamy texture of ricotta cheese with the tender, flavorful taste of eggplant. Perfect as an appetizer or a light main course, these rolls are sure to impress your guests and satisfy your taste buds. Follow this simple recipe to bring this delicious dish to your table.
Instructions:
- Preheat your oven to 375°F (190°C).
- While the oven is heating, prepare a baking sheet lined with parchment paper or lightly greased with olive oil.
- Wash the eggplant and trim both ends.
- Using a sharp knife or a mandoline slicer, slice the eggplant lengthwise into thin slices (about 1/4 inch or 0.5 cm thick).
- Lay the eggplant slices on a flat surface.
- Lightly brush both sides of each eggplant slice with olive oil.
- Season both sides with salt and pepper to taste.
- Place the eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the slices are soft and slightly golden. Remove from the oven and let them cool slightly.
- While the eggplant is baking, place the ricotta cheese in a mixing bowl.
- Season the ricotta with salt and pepper to taste. You can add other herbs or spices if desired (e.g., chopped basil, parsley, or garlic powder).
- Mix well until the ricotta is creamy and smooth.
- Once the eggplant slices are cool enough to handle, place a spoonful of the ricotta mixture at one end of each slice.
- Roll the eggplant slice around the ricotta filling, starting from the end with the filling. Secure with a toothpick if necessary.
- Arrange the rolls seam-side down in a baking dish.
- Drizzle a little more olive oil over the top of the rolls if desired.
- Bake in the oven for an additional 10-15 minutes until the rolls are heated through and lightly browned on top.
- Remove the eggplant and ricotta rolls from the oven and let them cool for a couple of minutes.
- Serve warm as an appetizer or a side dish. Optionally, garnish with fresh herbs or a sprinkle of grated cheese.
Congratulations! You've successfully made eggplant and ricotta rolls. This simple yet flavorful dish is perfect for any occasion. Enjoy it as an appetizer, a side dish, or even as a light main course. Bon appétit!
Eggplant and ricotta rolls FAQ:
The eggplant slices should be roasted for 15-20 minutes at 375°F (190°C), flipping halfway through. After assembling the rolls, bake for an additional 10-15 minutes until heated through and lightly browned.
The eggplant slices are done when they are soft and slightly golden. If you can easily pierce them with a fork, they are ready to be removed from the oven.
Yes, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
You can substitute ricotta cheese with cottage cheese or cream cheese for a different flavor and texture. If using cottage cheese, consider blending it for a smoother consistency.
A standard 9x13 inch (23x33 cm) baking dish works well for arranging the eggplant rolls. Ensure the rolls are in a single layer for even heating.
Cooking Tips:
- Choose a firm and shiny eggplant for the best texture and flavor.
- Slice the eggplant evenly to ensure uniform cooking.
- To reduce bitterness, you can sprinkle the eggplant slices with salt and let them sit for 15-20 minutes before cooking. Rinse and pat them dry before proceeding with the recipe.
- Feel free to add fresh herbs like basil or parsley to the ricotta mix for an extra burst of flavor.
- If you prefer a bit more color and texture, you can grill the eggplant slices before rolling them with the ricotta mixture.
Nutrition Facts
4 ServingsCalories 110kcal
Protein 8g
Carbohydrates 10g
Fiber 3.38g
Sugar 4.15g
Fat 20g
More recipes
Lemon asparagus whole-wheat pasta
Enjoy tangy lemon and crisp asparagus in this creamy whole-wheat pasta.
21 Apr 2026Prosciutto-wrapped beef with pesto
Elegant prosciutto-wrapped beef with spinach and pesto.
21 Apr 2026Asparagus with gremolata creme fraiche and prosciutto
Sautéed asparagus topped with gremolata crème fraîche and prosciutto.
21 Apr 2026Honey and pistachio biscotti
Delicious honey and pistachio biscotti, perfect for coffee.
21 Apr 2026