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–+ servings

Grilled eggplant rolls with ricotta filling and tomato sauce

Grilled slices of eggplant are rolled in a creamy ricotta and herb filling and served in an aromatic tomato sauce. A light, Mediterranean dish that is perfect as a starter or main course. The combination of tender eggplants, spicy filling and fruity sauce offers a harmonious taste experience.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main course
Cuisine Italian, Mediterranean
Servings 2 People
Calories 480 kcal

Cooking utensils

  • 1 Grill pan or grill
  • 1 Casserole dish
  • 1 Chopping board and knife
  • 1 Cooking spoon
  • 1 Kitchen paper

Ingredients
  

For the eggplant rolls:

  • 2 medium-sized eggplants
  • 250 g Ricotta
  • 2 tbsp freshly chopped basil leaves
  • 1 tablespoon freshly chopped oregano
  • 2 tbsp grated parmesan
  • Salt and pepper to taste
  • Olive oil for coating

For the tomato sauce:

  • 400 g strained tomatoes
  • 1 small onion finely chopped
  • 1 Garlic clove finely chopped
  • 1 Tbsp olive oil
  • 1 tsp sugar
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Preparation
 

Prepare the eggplants:

  • Wash the eggplants and cut lengthwise into thin slices.
  • Lightly salt the slices and leave to stand for 15 minutes to remove the bitter substances.
  • Dab with kitchen paper and brush with olive oil.
  • Grill in a grill pan or on the barbecue on both sides until soft and lightly browned.

Prepare the ricotta filling:

  • Mix the ricotta with the chopped herbs and Parmesan.
  • Season to taste with salt and pepper.
  • Place 1 teaspoon of the filling at the bottom of each grilled eggplant slice and roll up carefully.
  • Cook the tomato sauce:
  • Heat the olive oil in a pan and sauté the onion and garlic until translucent.
  • Add the tomato puree and sugar, season with salt and pepper.
  • Simmer for 10-15 minutes, stirring occasionally.

Cook the rolls:

  • Pour the tomato sauce into a casserole dish and place the eggplant rolls on top.
  • Sprinkle with a little grated Parmesan cheese if desired.
  • Bake in the oven at 180 °C (top/bottom heat) for approx. 15 minutes.
  • Garnish with fresh basil and serve immediately.

Recommended side dishes:

  • Ciabatta with olive oil - to soak up the sauce, rustic and authentic.
  • Rocket salad with citrus vinaigrette - brings freshness and light bitter notes as a contrast to the filling.
  • Grilled peppers or zucchinis - enhance the Mediterranean aroma and provide a colorful variety.

Nutritional values per portion

Calories: 480kcalCarbohydrates: 25gProtein: 20gFat: 30g
Keyword Eggplant rolls, mediterranean, Nero d'Avola, Ricotta, Tomato sauce, Vegetarian
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