Stuffed eggplant rolls

Eggplant stuffed with ricotta and baked in a rich tomato sauce make a delicious vegetarian dinner. Serve with green salad and crusty bread.


2 aubergines, cut lengthways into 0.5cm / ¼ in thick strips
salt and freshly ground black pepper
olive oil, for brushing

For the filling

150g/5oz ricotta
150g/5oz buffalo mozzarella
Pinch freshly grated nutmeg
2 spring onions, finely chopped

For the sauce

250ml/8fl oz extra virgin olive oil
450g/1lb cherry tomatoes, halved
1 garlic clove, crushed
pinch sugar
salt and freshly ground black pepper

Preparation method

  • Preheat the oven to 180C/355F/Gas 4.

  • Season the eggplant slices well with salt and freshly ground black pepper and brush with oil.
  • Griddle for a pair of minutes on EACH side in a hot griddle pan, or up to golden-brown grill marks are Formed. Remove from the pan and drain on kitchen paper.
  • For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
  • Lay out all of the slices of eggplant onto a clean surface. Place about one teaspoon of filling at the bottom edge of Each One.
  • Roll up the eggplant slices, like a cigar, around the filling, then rest em seam-side down on a plate.
  • For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
  • Simmer for 8-10 minutes up to the tomatoes begin to break down.
  • Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.
  • Spoon some of the sauce into the bottom of an ovenproof dish.
  • Carefully Place the eggplant rolls, seam-side down onto the sauce and spoon over the rest of the sauce.
  • Transfer to the oven and bake for 12-15 minutes, until, the cheese begins to melt.
  • To serve, spoon the rolls onto plates.


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