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Eggplant Rolls Stuffed with Ricotta
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1
Reviews
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By:
Cindy Winder
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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.
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INGREDIENTS
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2 eggplants
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olive oil or sunflower oil for shallow-frying
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1/2 cup ricotta cheese
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1/2 cup soft goat's cheese
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2 cups cooked long grain white rice
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1 tbsp chopped fresh basil
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1 tsp chopped fresh mint, plus mint sprigs, to garnish
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salt and ground black pepper
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For the tomato sauce:
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1 tbsp olive oil
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1 red onion, finely chopped
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1 garlic clove, crushed
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14 oz. can chopped tomatoes
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1/2 cup vegetable stock or white wine or a mixture
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1 tbsp chopped fresh parsley
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DIRECTIONS
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1:
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.
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2:
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.
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3:
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.
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4:
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.
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