in Recipes

Eggplant-Ricotta Rolls

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Ingredients for 4 servings:

  • 3 m.-large eggplant(s)
  • 250 g ricotta
  • 150 g Parmesan
  • 3 tbsp olive oil
  • some oregano
  • salt and pepper
  • 6 tbsp tomato sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Antipasti

Slice the eggplant lengthwise and grill them on both sides. Mix the ricotta with 100g of Parmesan, 1 tbsp olive oil, oregano, salt, and pepper. Spread the ricotta over the eggplant slices, roll them up, and secure them with toothpicks. Grease a baking dish with the remaining oil and place the rolls in it. Pour the tomato sauce over the slices and sprinkle with the remaining Parmesan. Bake in a preheated oven to 180°C for about 15 minutes. Delicious hot or cold. Tip: Fry 100g of diced ham in a pan until crispy and stir into the ricotta mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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