EGGPLANT (AUBERGINE) AND RICOTTA ROLLS
Delicious and easy vegetarian recipe. I char-grill fresh sliced eggplant using my George Foreman grill, but you can buy it ready made from the deli. I also find it easier sometimes to omit the thyme leaves and lemon rind and use instead a bottled dried mix of lemon, basil and thyme from the supermarket.
Provided by Ozzzie
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
- Heat oil in a fry pan over medium heat.
- Add onion and garlic, cook for about 3 minutes.
- Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
- Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
- Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
- Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
- Spoon sauce into baking dish and top with eggplant rolls.
- Cover and bake for approximately 25 minutes or until sauce is bubbling.
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Hycienth Beauty
h_beauty97@hotmail.comI'm not sure what I did wrong, but my rolls didn't turn out very well. The eggplant was too tough and the ricotta filling was bland.
Jürgen Strandberg
strandbergj@aol.comThese rolls are so easy to make and they're always a hit with my family. I love that I can make them ahead of time and they're just as good the next day.
Justice Etalor
e91@yahoo.comI've made these rolls several times and they're always a hit with my family. They're perfect for parties or potlucks.
ezzclocknew page
page-e@aol.comThese rolls are a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and these rolls were the perfect way to use it up.
Marwa elomary
elomary-marwa@gmail.comI'm not a big fan of eggplant, but I really enjoyed these rolls. The ricotta filling is amazing and it really complements the eggplant.
Lauren Donmoyer
l10@gmail.comThese rolls are delicious! I love the combination of flavors and textures. The eggplant is perfectly tender and the ricotta filling is creamy and flavorful.
Rascina Half
halfr66@gmail.comI love the idea of these rolls, but I'm not a fan of ricotta cheese. I think I'll try making them with a different type of cheese next time.
Adorn Princess
adorn@hotmail.frThese rolls are a great idea, but I found them to be a bit too greasy. I think I'll try baking them next time instead of frying them.
Mas kal Sadat
m95@hotmail.comI've tried this recipe several times and I can never get the eggplant to cook through. I've even tried baking it for longer, but it always comes out undercooked.
karen Travis
t.k@yahoo.comI'm not sure what I did wrong, but my rolls didn't turn out very well. The eggplant was too tough and the ricotta filling was bland.
MURCUS GAMING
m.g99@gmail.comThese rolls are so easy to make and they're always a hit with my family. I love that I can make them ahead of time and they're just as good the next day.
Gideon yalley
yalley-gideon86@hotmail.comI've made these rolls several times and they're always a crowd-pleaser. They're perfect for parties or potlucks.
you & me
me32@gmail.comThese rolls are a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and these rolls were the perfect way to use it up.
michael boccino
boccinomichael54@gmail.comI'm not a big fan of eggplant, but these rolls were surprisingly good. The ricotta filling really balanced out the flavor of the eggplant.
Amoya Fairclough
fairclough.a@gmail.comI made these rolls for dinner last night and they were a big hit with my family. The eggplant was perfectly tender and the ricotta filling was creamy and flavorful.
Komkom Court
ckomkom@yahoo.comThese eggplant rolls were a hit at my party! Everyone loved them.
Md raju Khan
k-m@gmail.comThese rolls are a delicious and easy appetizer that can be made ahead of time. I used fresh herbs from my garden and the flavor was amazing.