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Eggplant Roll-Ups with Creamy Ricotta

  • Author: Alioui
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://corarecipes.com/delicious-eggplant-roll-ups-with-creamy-ricotta/