Looking for a show-stopping vegetarian dish that delights the senses and captivates the taste buds? Look no further than Eggplant Roll-Ups with Creamy Ricotta. This exquisite recipe ingeniously marries tender slices of eggplant with a luscious ricotta and spinach filling, then bakes them to perfection in a decadent garlicky tomato sauce. The result is a visually stunning, flavor-packed meal that anyone can savor. The eggplant roll-ups provide a rich and satisfying experience, hitting all the right notes for meatless mains. This dish doesn’t just appeal to the vegetarians at your table; its depth of flavor, creamy texture, and fragrant aroma make it irresistible to any food lover.
Eggplant roll-ups are surprisingly easy to prepare, making them an excellent choice for both busy weeknights and elegant dinners. With each bite, you’ll enjoy an exceptional balance of flavors and textures—the creaminess of the ricotta filling melds beautifully with the mild sweetness of the eggplant and the tangy tomato sauce. The use of fresh spinach not only elevates the dish nutritionally but also adds vibrant color and keeps the filling moist. The layering of mozzarella cheese on top creates a bubbly, golden crust that will have everyone reaching for more. Let this recipe transform your dinner table into a delightful feast!
Why You’ll Love This Eggplant Roll-Ups Recipe
- Rich, Creamy, and Flavorful: The ricotta filling melds perfectly with the garlicky sauce for an irresistible taste.
- Impressively Elegant: This stunning dish is as visually appealing as it is delicious, perfect for entertaining.
- Healthy Choice: Packed with vegetables and nutrient-rich ingredients, this dish aligns with balanced eating goals.
- Meatless Yet Satisfying: Even the most ardent meat lovers won’t find this dish lacking in flavor or substance.
Preparation Phase & Tools to Use
Before you begin crafting these delightful Eggplant Roll-Ups, organize your kitchen to streamline the cooking process. Start by ensuring you have a clean space and all your ingredients measured and prepped. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking. This ensures easy cleanup and hassle-free cooking. In terms of tools, you’ll need a sharp knife for slicing the eggplant and a small pan for wilting the spinach. A cheese grater comes in handy when tearing mozzarella into pieces and grating parmesan. Lastly, a medium baking dish is required to bake and assemble the rolls successfully.
Ingredients
- 2 medium eggplants, sliced ¼-inch thick
- 8.5 oz (240g) fresh spinach
- 8.5 oz (250g) ricotta cheese
- 15 oz (400g) canned chopped tomatoes
- 1 ball mozzarella cheese, torn
- 1 tablespoon grated Parmesan
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ tablespoon tomato paste
- ½ teaspoon dried oregano
- 1 pinch ground nutmeg
- ¼ cup (60 ml) water
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Eggplant
Begin by preheating your oven to 350°F (180°C). Arrange the sliced eggplant on a baking tray lined with parchment paper. Brush both sides with olive oil for a luscious texture after baking. Allow them to bake for 20 minutes or until tender, before letting them cool slightly. This will make rolling them easier and help in masking the eggplant’s natural bitterness.
Step 2: Wilt the Spinach
In a small pan over medium heat, wilt the spinach in half a tablespoon of olive oil until just soft. Cooling the spinach is crucial as it makes handling easier—be sure to squeeze out any excess moisture. Chop it finely to integrate smoothly with the ricotta, ensuring every bite of the roll-up is evenly flavored.
Step 3: Create the Tomato Sauce
Sauté the finely chopped shallot and minced garlic in a tablespoon of olive oil over medium heat. Once aromatic, stir in the canned chopped tomatoes, tomato paste, oregano, water, and season with salt and pepper. Simmer this hearty mixture for about 15 minutes until it thickens slightly, intensifying its robust flavor.
Step 4: Assemble the Roll-Ups
Combine ricotta cheese, finely chopped spinach, Parmesan, a pinch of nutmeg, and seasoning to taste in a medium bowl. Mix until well-blended. Spoon a portion of this creamy mixture onto the base of each eggplant slice and carefully roll them up. Secure the rolls seam-side down to retain their shape during baking.
Step 5: Bake to Perfection
In a prepared baking dish, spread ¾ of your tomato sauce across the bottom. Nestle each eggplant roll beside the other, then cover with the remaining sauce. Distribute the torn mozzarella evenly over the top. Bake in the oven for 20–25 minutes, until the cheese is golden, gooey, and irresistible.
Variations
- Protein: Add crumbled tofu or cooked lentils into the ricotta mixture for extra protein.
- Vegetables: Incorporate diced mushrooms or bell peppers for enhanced flavors and textures.
- Spices: Introduce a dash of smoked paprika or chili flakes to elevate the dish’s spiciness.
Cooking Notes
- For a gluten-free version, ensure to check the labels on canned tomatoes and ricotta cheese.
- The eggplant’s bitterness can be reduced by lightly salting the slices before baking.
- Try using whole milk ricotta for a richer filling but keep an eye on the moisture content.
- Leftovers are great the next day; simply reheat and enjoy the enhanced flavors!
Serving Suggestions
- Serve with a side of garlic bread to soak up every bit of that delicious sauce.
- Pair with a crisp green salad tossed with lemon vinaigrette for a refreshing balance.
Tips
- If your eggplants are large, you may need more slices to match the volume of filling.
- To reduce prep time, the tomato sauce and filling can be prepared a day ahead.
- Experiment with different cheese blends, such as fontina or gouda, for the topping.
- When rolling the eggplant, ensure the filling isn’t over-stuffed to prevent splitting.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: 280 per serving
- Protein: 12g per serving
- Sodium: 450mg per serving
FAQs
Can I make this dish ahead of time?
Yes, prepare the roll-ups and cover them in tomato sauce, then refrigerate for up to a day. Bake when ready to serve for optimal taste.
What can I use instead of eggplant?
Zucchini or large Portobello mushroom caps can replace eggplant for varied texture and flavor.
Is this dish suitable for freezing?
While freezing is possible, it may alter the texture of the eggplant. If necessary, freeze only after baking and fully cooling them.
How can I adjust the spiciness of this recipe?
To increase spiciness, add more garlic or a sprinkle of red pepper flakes to the sauce.
Conclusion
In conclusion, Eggplant Roll-Ups with Creamy Ricotta offers a fantastic blend of flavor, texture, and nutritional value that transforms mealtime into an extraordinary experience. This recipe showcases the eggplant’s natural versatility combined with a cozy, creamy filling and rich tomato sauce, making it a crowd-pleaser. Whether for a family gathering or a casual weeknight dinner, these roll-ups provide the perfect opportunity to impress and satisfy. Explore the variations to tailor the dish to your tastes, and don’t forget to share your experiences or adaptations in the comments. Get ready to roll up your sleeves and enjoy the culinary delight of these ricotta and eggplant creations.
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Eggplant Roll-Ups with Creamy Ricotta
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Eggplant Roll-Ups with Creamy Ricotta offers a fantastic blend of flavor, texture, and nutritional value that transforms mealtime into an extraordinary experience.
Ingredients
- 2 medium eggplants, sliced ¼-inch thick
- 8.5 oz (240g) fresh spinach
- 8.5 oz (250g) ricotta cheese
- 15 oz (400g) canned chopped tomatoes
- 1 ball mozzarella cheese, torn
- 1 tablespoon grated Parmesan
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ tablespoon tomato paste
- ½ teaspoon dried oregano
- 1 pinch ground nutmeg
- ¼ cup (60 ml) water
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Begin by preheating your oven to 350°F (180°C). Arrange the sliced eggplant on a baking tray lined with parchment paper. Brush both sides with olive oil for a luscious texture after baking. Allow them to bake for 20 minutes or until tender, before letting them cool slightly. This will make rolling them easier and help in masking the eggplant’s natural bitterness.
- In a small pan over medium heat, wilt the spinach in half a tablespoon of olive oil until just soft. Cooling the spinach is crucial as it makes handling easier—be sure to squeeze out any excess moisture. Chop it finely to integrate smoothly with the ricotta, ensuring every bite of the roll-up is evenly flavored.
- Sauté the finely chopped shallot and minced garlic in a tablespoon of olive oil over medium heat. Once aromatic, stir in the canned chopped tomatoes, tomato paste, oregano, water, and season with salt and pepper. Simmer this hearty mixture for about 15 minutes until it thickens slightly, intensifying its robust flavor.
- Combine ricotta cheese, finely chopped spinach, Parmesan, a pinch of nutmeg, and seasoning to taste in a medium bowl. Mix until well-blended. Spoon a portion of this creamy mixture onto the base of each eggplant slice and carefully roll them up. Secure the rolls seam-side down to retain their shape during baking.
- In a prepared baking dish, spread ¾ of your tomato sauce across the bottom. Nestle each eggplant roll beside the other, then cover with the remaining sauce. Distribute the torn mozzarella evenly over the top. Bake in the oven for 20–25 minutes, until the cheese is golden, gooey, and irresistible.
Notes
For a gluten-free version, ensure to check the labels on canned tomatoes and ricotta cheese. The eggplant’s bitterness can be reduced by lightly salting the slices before baking. Try using whole milk ricotta for a richer filling but keep an eye on the moisture content. Leftovers are great the next day; simply reheat and enjoy the enhanced flavors!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Calories: 280 per serving
- Sodium: 450 mg
- Protein: 12 g