Main dishes
Eggplant rolls with tomato and ricotta
Twelve roasted eggplant rolls filled with ricotta and homemade tomato sauce. Four servings, two oven stages and weighed oil, salt and oregano.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Italian-inspired
Ingredients
Ingredients
Method
Prepare and slice the eggplant
Preheat the oven to 200 °C. Wash the eggplant, remove the ends and weigh 800 g edible portion. Cut lengthways into about twelve 5 mm slices; save trimmings for another use and exclude them from this 800 g weight. Weigh tomatoes, ricotta, oil, garlic, oregano and salt.
Roast the slices
Arrange twelve slices on two parchment-lined trays without overlapping. Brush both sides with 20 g of the oil in total and distribute 1 g salt. Roast about 20 minutes, swapping trays halfway, until they bend without breaking. Do not make them crisp. Leave the oven on.
Cook the tomato sauce
While they roast, chop 500 g tomatoes and 8 g garlic. Heat the remaining 10 g oil in a pan and cook garlic 30 seconds without browning. Add tomatoes,1 g oregano and 1 g salt. Cook 15 minutes over medium heat, stirring, until the sauce thickens.
Prepare the filling
Mix 200 g ricotta with the remaining 1 g oregano and 1 g salt. Do not add egg or other cheese. Let the slices cool for a few minutes until they can be handled. Visually divide the filling into twelve equal portions so every roll receives the same share.
Form and arrange the rolls
Spread half the sauce in a dish about 25 × 20 cm. Place one portion of ricotta at one end of each slice and gently roll up. Arrange twelve rolls seam-side down, close together in a single layer. Cover with the remaining sauce.
Bake the assembled dish
Bake about 20 minutes at 200 °C until the sauce bubbles and the filling is hot. The slices are already roasted; this second oven stage heats the assembled dish and brings flavours together. If refrigerated, it will need longer;20 minutes alone does not guarantee it is heated.
Rest and serve
Rest outside the oven for 5 minutes. Serve three rolls with sauce per person, four servings. The 65-minute total includes 20 preparation,40 oven and 5 resting; the 15 minutes for sauce overlap the first roasting. No sides or decorations are included.
The step photos are illustrative.
Notes
Nutrition facts
One of 4 equal servings
- Protein
- 7 g
- Carbohydrates
- 21.3 g
- Fat
- 13.2 g
- Saturated fat
- 4.4 g
- Fiber
- 7.8 g
- Sugars
- 10.5 g
- Sodium
- 356.9 mg
Estimate, not a laboratory analysis or kitchen test. Brands, leftovers and cooked yield can vary. Calculated from 800 g edible eggplant slices without trimmings and the full remaining formula, divided by four. No sides included.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Twelve roasted eggplant rolls filled with ricotta and homemade tomato sauce. Four servings, two oven stages and weighed oil, salt and oregano.
Frequently asked questions
Can I roll raw eggplant slices?
Not in this formula: first roast them until flexible so they do not break.
Does the filling contain egg?
No, just ricotta, oregano and salt in the stated amounts.
Can I prepare it ahead?
Yes, refrigerate the assembled dish. Baking from chilled takes longer; heat thoroughly before serving.
