Ingredients for cooking eggplant and ricotta rolls
- Eggplant 1 piece
- Salt to taste
- Freshly ground pepper to taste
- Provencal herbs to taste
- Ricotta 250 grams
- Hard cheese 50 grams (+ for decoration on top)
- Garlic 3 cloves
- Fresh parsley 1/2 bunch
- Tomato sauce with basil 200 grams
- Main ingredients: Eggplant, Garlic, Cheese, Greens
- Serving 4 servings
Baking tray, kitchen knife, cutting board, grater, plate, tablespoon.
Step 1: bake eggplant.
Wash the eggplant, dry with a towel and cut along thin slices (3-4 millimeters). Spread the slices of vegetables on baking parchment, sprinkle with salt and pepper and send everything to the preheated 180 degrees on 20 minutes.
Turn over the pieces of eggplant once during baking so that they bake evenly.
Step 2: prepare the filling.
Combine the grated hard cheese with creamy ricotta, chopped garlic and chopped parsley. Add salt and pepper to taste, and then mix well to make a homogeneous mass.
Step 3: roll the rolls.
Take the slightly cooled pieces of eggplant and put on each two tablespoons of the filling. Spread the cheese mass evenly.
Roll a slice of eggplant into a tight roll.
Step 4: bake eggplant and ricotta rolls.
Brush tomato sauce with basil on the bottom of the baking dish.
Put eggplant roulette on top so that they are at a respectful distance from each other.
Place a little sauce on top of each, sprinkle with grated cheese and Provencal herbs.
Bake at temperature 180 degrees during 30 minutes, about. If your top starts to burn (this happens when the oven heats unevenly), cover the roll form with foil and continue cooking.
Step 5: serve eggplant and ricotta rolls.
Serve eggplant and ricotta rolls hot, only from the oven. Be sure to decorate them with fresh basil. This wonderful dish can become either the main treat on the table or a warm snack, but you should definitely try them.
Enjoy your meal!
- Instead of ricotta, you can use any other cream cheese.