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Eggplant Roll-Ups with Creamy Ricotta

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Tender baked eggplant slices are filled with a creamy ricotta and spinach mixture, rolled up in rich tomato sauce, and topped with melted mozzarella and Parmesan for a comforting vegetarian dish.

Ingredients

2 eggplants (aubergines)

15 oz (400g) canned chopped tomatoes

1 shallot, chopped

2 cloves garlic, minced

½ tablespoon tomato paste

½ teaspoon oregano

1 pinch nutmeg

8.5 oz (250g) ricotta cheese

8.5 oz (240g) fresh spinach

1 ball mozzarella cheese

1 tablespoon grated Parmesan

Salt and pepper, to taste

2 tablespoons olive oil

¼ cup water (to rinse tomato can)

Instructions

  1. Preheat oven to 180°C (350°F). Slice tops off eggplants and cut lengthwise into ¼-inch slices. Arrange on a parchment-lined tray, brush with olive oil, and bake for 20 minutes until tender. Cool slightly.
  2. Heat ½ tablespoon olive oil in a pan over medium heat. Add spinach and cook until wilted. Cool, squeeze out moisture, and chop finely.
  3. In the same pan, heat 1 tablespoon olive oil. Add shallot and garlic, sauté for 1 minute. Add tomatoes and ¼ cup water. Stir in tomato paste, oregano, salt, and pepper. Simmer for 15 minutes until thickened.
  4. In a bowl, combine ricotta, Parmesan, chopped spinach, nutmeg, salt, and pepper. Mix well.
  5. Place a tablespoon of ricotta mixture on each eggplant slice. Roll up tightly and set aside.
  6. Spread ¾ of the tomato sauce in a baking dish. Place roll-ups seam-side down. Top with remaining sauce and torn mozzarella.
  7. Bake at 180°C (350°F) for 20-25 minutes, or until mozzarella is melted and golden. Serve hot.

Notes

  • Use globe eggplants for easier rolling.
  • Frozen spinach can substitute fresh if thawed and drained.
  • Can be assembled up to 24 hours in advance.
  • Store leftovers in the fridge for up to 3 days.
  • Freeze unbaked roll-ups for up to 2 months.

Nutrition

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