Baked Eggplant and Ricotta Rolls
- Replies 2
Eggplant is so under estimated.
My daughter went to a Greek Restaurant a couple of years ago and loved a Eggplant dish which cost her over $20 for a small serving.
Next time she went she cane home with a piece and asked me if I could work my magic and create it....and I did.
This is my take on this traditional Greek dish.
Ingredients:
2 x large long eggplants around 500g
1/3 cup olive oil
2 cups tomato passata
250g ricotta cheese
1/2 cup mozzarella cheese
3/4 cup parmesan cheese
1/2 cup breadcrumbs
Salt n pepper.
1/2 cup of flat leaf parsley
Method :
Preheat oven to 180 deg C
1. Slice eggplant lengthways into slices around 1 cm thick. Lightly salt each slice and stack on plate and leave for 30 minutes
2. With paper towel wipe of salt from each eggplant slice.
3. Heat oil in frypan and cook eggplant 2 to 3 minutes on each side or until lightly brown. When cooked place on a plate lined with paper towel.
4. In a bowl mix together Ricotta, mozzarella, half the parmesan, half the parsley and a good pinch of both salt n pepper.
5. In a medium size oven pan spread half the passata.
6. Place tablespoons of cheese mixture on the end of each eggplant and roll up and place rolls in baking dish on top of the passata seam Sid down. Repeat until all the eggplant is used. It's ok if you end up needing to squash in or place some on top of the other.
7. Pour remaining passata over eggplant making sure to cover all rolls.
8. Combine remaining breadcrumbs, parsley and parmesan and sprinkle on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for about another 10 minutes until slightly crusted
Note : serve hot, room temperature or cold.
Serve as a main with tossed salad or as a side .
Goes well with a BBQ
Serves 6.
Can be doubled
My daughter went to a Greek Restaurant a couple of years ago and loved a Eggplant dish which cost her over $20 for a small serving.
Next time she went she cane home with a piece and asked me if I could work my magic and create it....and I did.
This is my take on this traditional Greek dish.
Ingredients:
2 x large long eggplants around 500g
1/3 cup olive oil
2 cups tomato passata
250g ricotta cheese
1/2 cup mozzarella cheese
3/4 cup parmesan cheese
1/2 cup breadcrumbs
Salt n pepper.
1/2 cup of flat leaf parsley
Method :
Preheat oven to 180 deg C
1. Slice eggplant lengthways into slices around 1 cm thick. Lightly salt each slice and stack on plate and leave for 30 minutes
2. With paper towel wipe of salt from each eggplant slice.
3. Heat oil in frypan and cook eggplant 2 to 3 minutes on each side or until lightly brown. When cooked place on a plate lined with paper towel.
4. In a bowl mix together Ricotta, mozzarella, half the parmesan, half the parsley and a good pinch of both salt n pepper.
5. In a medium size oven pan spread half the passata.
6. Place tablespoons of cheese mixture on the end of each eggplant and roll up and place rolls in baking dish on top of the passata seam Sid down. Repeat until all the eggplant is used. It's ok if you end up needing to squash in or place some on top of the other.
7. Pour remaining passata over eggplant making sure to cover all rolls.
8. Combine remaining breadcrumbs, parsley and parmesan and sprinkle on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for about another 10 minutes until slightly crusted
Note : serve hot, room temperature or cold.
Serve as a main with tossed salad or as a side .
Goes well with a BBQ
Serves 6.
Can be doubled
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