Eggplant and ricotta cheese rolls

We will need:
    2 eggplants
    200 g ricotta cheese
    2 tbsp. good quality olive oil for toppings
    salt pepper
    dried / sun-dried tomatoes in a sauce (from a jar) – a few pieces
    1 clove of garlic
    a handful of basil leaves (I have dried)

cherry tomatoes – a few pieces for decoration

Wash and dry the eggplant, cut the top and cut along the slices (about 0.5 cm thick). Lightly salt each eggplant slice and leave for 10 minutes. Then rinse and dry. Fry each slice on both sides until golden in a pan (preferably in a grill pan) and transfer to a paper towel to get rid of excess fat. In a separate bowl, using a blender, mix ricotta cheese with one tablespoon of olive oil, basil, dried tomatoes, salt, pepper, and a clove of garlic. On the cooled eggplant slices, put the cheese mass, spread over the entire surface, and roll the rolls. Set aside in the refrigerator for approx. 1 hour. Garnish with cherry tomatoes, basil, sprinkle with balsamic vinegar.


7 thoughts on “Eggplant and ricotta cheese rolls”

    1. By the way, I used to enjoy them in my childhood, nothing changed, still love them and you can do with different cheese

      1. The Eclectic Contrarian

        They’re going on my list of good stuff to try.

      2. you can grill eggplant or fry, your choice. You can use cream cheese, ricotta or other light one. Some people use sour cream, but you know, depends on taste.

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