Eggplant Rolls Stuffed with Ricotta Recipe

1      Reviews by:    Cindy Winder   Eggplant Rolls Stuffed with Ricotta Recipe creates a delicious dish using eggplant, olive oil, ricotta cheese, goat's cheese, rice, basil, a garnish of mint, served in tomato sauce using onion, garlic, tomatoes, white wine and parsley. Food Category:    Vegetables Cuisine Origin:    Meatless    Servings:20 Calories per Serving:140 Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   15 Minutes Total Time:   40 Minutes

INGREDIENTS

• 2 eggplants
• olive oil or sunflower oil for shallow-frying
• 1/2 cup ricotta cheese
• 1/2 cup soft goat's cheese
• 2 cups cooked long grain white rice
• 1 tbsp chopped fresh basil
• 1 tsp chopped fresh mint, plus mint sprigs, to garnish
• salt and ground black pepper
• For the tomato sauce:
• 1 tbsp olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 14 oz. can chopped tomatoes
• 1/2 cup vegetable stock or white wine or a mixture
• 1 tbsp chopped fresh parsley

DIRECTIONS

• Make the tomato sauce. Heat the oil in a small pan and fry the onion and garlic for 2-3 minutes until softened. Add the tomatoes, vegetable stock and/or wine, and parsley. Season well. Bring to the boil, then lower the heat and simmer for 10 minutes until slightly thickened, stirring.
• Meanwhile, preheat the oven to 350°F. Slice the eggplants lengthways, discarding the two outer slices. Heat the oil in a large frying pan and fry the eggplant slices until they are golden brown on both sides. Drain on kitchen paper. Mix the remaining ingredients in a bowl. Season well.
• Place a generous spoonful of the cheese and rice mixture at one end of each eggplant slice and roll up. Arrange the rolls side by side in a shallow ovenproof dish. Pour the tomato sauce over the top and bake for 10-15 minutes until heated through. Garnish with the mint sprigs and serve.
• Cook's Tip: If you prefer to use less oil for the eggplant, brush each slice with a little oil, then grill (broil) until evenly browned.

HOME