Eggplant and ricotta rolls

Cooking Vegetarian Eggplant and ricotta rolls

Make simple dinners into special occasions with this tasty eggplant appetiser.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C. Grease a 6cm deep, 24cm square baking dish.
  2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add tomatoes, tomato paste, vinegar, and salt and pepper. Mix well. Bring to the boil. Reduce heat. Cook for 20 to 25 minutes, or until thick.
  3. Spoon sauce into baking dish.
  4. Combine ricotta, milk, chives, thyme, rind, and salt and pepper. Spread evenly over eggplant slices. Roll up lengthways. Arrange in a single layer over sauce.
  5. Bake, covered, for 25 minutes, or until sauce is bubbling. Serve with pesto.

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2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves
425g can Italian chopped tomatoes
1 tbsp tomato paste
1 tbsp balsamic vinegar
500g fresh ricotta cheese
1/4 cup milk
1/4 cup finely chopped chives
2 tbsp lemon thyme leaves
1 lemon, rind finely grated
20 slices chargrilled eggplant
basil pesto, to serve*

Adv

Autors
Preparation time
30
Cooking time
50
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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