Recipe by Chef Michael Williams
Ricotta Stuffed Eggplant Roll
- Prep time 20 mins
- Cook time 20 mins
- Ready in 40 mins
This is a very easy dish that tastes wonderful and looks beautiful. It works as a lovely appetizer or you can serve it as a side dish with a main course. It also tastes delicious as leftovers, so fear not if you have some not spoken for.
Ingredients
Directions
- Start this one off by adding the ricotta to a small mixing bowl.
- Now preheat a small fry pan on medium heat then add the butter and the onions. Sauté until the onions become translucent.
- Add the garlic and rosemary and sauté for another minute or two.
- Transfer the sautéed veggies to the mixing bowl with the ricotta, and then add the egg yolk, salt and paprika. Give a good stir.
- Now with a large, sharp knife, cut the eggplant into thin ‘sheets’ lengthwise. Try to get them as thin as you can while still giving them enough structure to hold together.
- Now you need to soften them up a little. I do this either by flashing a few at a time in a frying pan with a touch of oil or by placing them on a baking sheet, brushing with oil and placing under the broiler of my oven for a couple of minutes. The point of this is to soften up the eggplant enough so that it rolls easier.
- Now lay your softened eggplant on a clean worksurface and place a spoonful or two of the ricotta mixture across each sheet the narrow way and then roll.
- Add enough tomato sauce to a roasting pan or casserole dish so that it will come half way up your eggplant rolls.
- Place the eggplant rolls in the tomato sauce and optionally top with the parmesan cheese and/or bread crumbs.
- Bake in a preheated 375° F oven until the parmesan cheese is lightly browned.
- Garnish with fresh chopped herbs and serve warm.
Variations
Add some wilted chopped spinach to the ricotta mixture for some taste and colour variation.
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