Eggplant Rolls with Savoury Tomato Sauce & Fresh Ricotta Cheese
This flavourful vegetarian dish would also make a great dinner party appetizer.
Loading ...April 8th, 2012
Recipe Credit: Casual Cooking
Servings
4Prep Time
20 minutesCook Time
20 minutesIngredients
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 slice large eggplant, cut lengthwise into 4-inch slices
- 1-1/2 Cups ricotta
- 2/3 Cups freshly grated Parmesan, plus extra for garnish
- 8 fresh basil leaves, thinly sliced
- 1 jar tomato sauce
Directions
Preheat oven to 375 Fº and barbecue or frying pan to medium-high.
In small bowl, stir olive oil and vinegar together and brush onto both sides of eggplant slices; season both sides with salt and pepper. Grill or fry for 3 to 4 minutes per side, until tender and golden brown. Transfer slices to a rimmed baking sheet with the short edges facing you.
In a medium bowl, stir ricotta, Parmesan, and half of the basil together and season with salt and pepper.
Spoon 3 tablespoons of cheese mixture onto each slice of eggplant 1 inch from the bottom edge, leaving a ¼-inch border on each side. Roll each slice away from you and arrange rolls seam-side down on baking sheet.
Spoon tomato sauce over rolls and place in oven for about 15 minutes to warm through. Top Parmesan and remaining basil and serve warm.
