Eggplant (Aubergine) and Ricotta Rolls: A Vegetarian Delight ๐ฑ๐ง
Welcome to a delicious and easy-to-make vegetarian recipe that’s sure to please everyone at the table. Whether you’re a seasoned cook or just starting out, these Eggplant (Aubergine) and Ricotta Rolls are perfect for a cozy family dinner or an impressive yet simple dish for your next gathering. Utilizing fresh eggplant and creamy ricotta cheese, this recipe is both flavorful and satisfying.
Ingredients:
- 1 tablespoon olive oil ๐
- 1 yellow onion, finely chopped ๐ง
- 1 can (400 grams) chopped tomatoes ๐
- 1 tablespoon tomato paste ๐ฒ
- 1 cup ricotta cheese ๐ง
- 1/4 cup milk ๐ฅ
- 1/4 cup chives, finely chopped ๐ฟ
- Zest of 1 lemon ๐
- 4 medium eggplants, sliced into thin rounds ๐
- Salt and pepper, to taste ๐ง
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor) ๐
- 1 teaspoon dried lemon, basil, and thyme mix (optional, instead of fresh herbs) ๐ฟ
Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 200ยฐC (about 400ยฐF) and lightly grease a square baking dish. This will help ensure that your eggplant rolls don’t stick and come out beautifully golden and bubbly.
2. Sautรฉ the Onion and Garlic:
In a medium-sized frying pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 3 minutes, or until the onion becomes translucent and slightly golden. If you’re using garlic, you can add it at this stage as well to infuse the oil with its aromatic flavor.
3. Create the Tomato Sauce:
Add the chopped tomatoes and tomato paste to the pan with the onions. Stir well to combine. Season with a splash of balsamic vinegar (if using), and add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sauce thickens and develops a rich, deep flavor.
4. Prepare the Ricotta Mixture:
While the sauce is simmering, combine the ricotta cheese, milk, finely chopped chives, lemon zest, and optional dried herb mix (if not using fresh thyme) in a bowl. Mix until smooth and creamy. Season with salt and pepper if needed. This mixture will be spread onto the eggplant slices to create the delicious filling for your rolls.
5. Grill or Prepare Eggplant:
If youโre using a George Foreman grill or any indoor grill, preheat it and lightly brush it with olive oil. Grill the eggplant slices for about 2-3 minutes per side, or until they are tender and have nice grill marks. If you donโt have a grill, you can use a skillet or roast the slices in the oven until tender.
6. Assemble the Rolls:
Spread a generous amount of the ricotta mixture evenly over each eggplant slice. Carefully roll up each slice lengthways to form a neat roll. Place the eggplant rolls seam-side down in the greased baking dish.
7. Top and Bake:
Spoon the thickened tomato sauce over the eggplant rolls, ensuring they are well covered. Cover the dish with foil and bake in the preheated oven for approximately 25 minutes. The rolls are done when the sauce is bubbling and the eggplant is tender.
8. Serve and Enjoy:
Once baked, allow the dish to cool slightly before serving. These Eggplant and Ricotta Rolls are perfect on their own or paired with a side of fresh salad or crusty bread. Enjoy this hearty, vegetarian dish that combines the comforting flavors of creamy ricotta with the savory richness of roasted eggplant.
Nutritional Information (Per Serving):
- Calories: 299.1
- Fat: 20.5 grams
- Saturated Fat: 11.2 grams
- Cholesterol: 65.9 mg
- Sodium: 152 mg
- Carbohydrates: 14.1 grams
- Fiber: 2.4 grams
- Sugar: 5.8 grams
- Protein: 16.3 grams
This recipe yields approximately 4 servings, making it a great choice for a family meal or a small dinner party. Itโs an easy, inexpensive, and wholesome option that fits perfectly into any weeknight dinner rotation.
Feel free to customize this recipe by adding your favorite herbs or adjusting the seasoning to suit your taste. Enjoy cooking and savor the delightful combination of flavors in every bite of these Eggplant and Ricotta Rolls! ๐ฝ๏ธโจ
