Eggplant & Ricotta Rolls
Eggplant & Ricotta Rolls are simple to prepare with this easy-to-follow recipe and make for a rich and delicious dish that the whole family will love.
Ingredients
- 2 eggplants, sliced 1/2cm lengthways
- 500 grams ricotta
- 1 lemon, zested
- 1/4 cup thyme leaves
- 1/2 cup grated parmesan
- 1/4 cup basil leaves
- 325 grams tomato pasta sauce, chilled
- 1/4 cup olive oil
- 1 pinch salt
- 1 pinch ground pepper
- 2 eggplants, sliced 1/2cm lengthways
- 500 grams ricotta
- 1 lemon, zested
- 1/4 cup thyme leaves
- 1/2 cup grated parmesan
- 1/4 cup basil leaves
- 325 grams tomato pasta sauce, chilled
- 1/4 cup olive oil
- 1 pinch salt
- 1 pinch ground pepper
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 6Place the eggplant onto a large baking tray in a single layer. Drizzle with the oil and place into the oven for 15 minutes. Turnover and bake for a further 15 minutes. Remove and cool to room temperature.
- Step 3 of 6While the eggplant is baking, place the ricotta into a large bowl with the lemon, thyme, salt and pepper.
- Step 4 of 6Once the eggplant is cool, place a spoonful of ricotta at the end of each slice of eggplant and roll up.
- Step 5 of 6Place the eggplant rolls into an ovenproof baking dish. Pour over the pasta sauce, sprinkle with Parmesan and bake for a further 15 minutes.
- Step 6 of 6Remove and serve hot, garnished with fresh basil leaves.
Method
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 6Place the eggplant onto a large baking tray in a single layer. Drizzle with the oil and place into the oven for 15 minutes. Turnover and bake for a further 15 minutes. Remove and cool to room temperature.
- Step 3 of 6While the eggplant is baking, place the ricotta into a large bowl with the lemon, thyme, salt and pepper.
- Step 4 of 6Once the eggplant is cool, place a spoonful of ricotta at the end of each slice of eggplant and roll up.
- Step 5 of 6Place the eggplant rolls into an ovenproof baking dish. Pour over the pasta sauce, sprinkle with Parmesan and bake for a further 15 minutes.
- Step 6 of 6Remove and serve hot, garnished with fresh basil leaves.
Nutrition per serving
2012 Kilojoules
Protein20 grams
Fat35 grams
Carbs18 grams
Sugars14 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 6Place the eggplant onto a large baking tray in a single layer. Drizzle with the oil and place into the oven for 15 minutes. Turnover and bake for a further 15 minutes. Remove and cool to room temperature.
- Step 3 of 6While the eggplant is baking, place the ricotta into a large bowl with the lemon, thyme, salt and pepper.
- Step 4 of 6Once the eggplant is cool, place a spoonful of ricotta at the end of each slice of eggplant and roll up.
- Step 5 of 6Place the eggplant rolls into an ovenproof baking dish. Pour over the pasta sauce, sprinkle with Parmesan and bake for a further 15 minutes.
- Step 6 of 6Remove and serve hot, garnished with fresh basil leaves.