Eggplant and ricotta rolls

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

Recipe «Eggplant and ricotta rolls» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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*.

Ingredients:

• 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* 

Instructions

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.