Eggplant (Aubergine) And Ricotta Rolls Recipe

Name: Eggplant (Aubergine) And Ricotta Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion, finely chopped; 1 (425 g) can chopped tomatoes; 1 tablespoon tomato paste; 1 tablespoon balsamic vinegar; 500 g fresh ricotta cheese; 1/4 cup milk; 1/4 cup finely chopped chives; 2 tablespoons lemon thyme, leaves; 1 lemon, rind finely grated; 20 slices chargrilled eggplants; salt and pepper

Servings: persons

1 tablespoon olive oil
1 yellow onion, finely chopped
1 (425 g) can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
500 g fresh ricotta cheese
1/4 cup milk
1/4 cup finely chopped chives
2 tablespoons lemon thyme, leaves
1 lemon, rind finely grated
20 slices chargrilled eggplants
salt and pepper

1
Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
2
Heat oil in a fry pan over medium heat.
3
Add onion and garlic, cook for about 3 minutes.
4
Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
5
Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
6
Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
7
Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
8
Spoon sauce into baking dish and top with eggplant rolls.
9
Cover and bake for approximately 25 minutes or until sauce is bubbling.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 yellow onion, finely chopped, 1 (425 g) can chopped tomatoes, 1 tablespoon tomato paste, and more.

Yes, Eggplant (Aubergine) And Ricotta Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) And Ricotta Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions