Eggplant Roll Stuffed with Ricotta and Vegetables

Name: Eggplant Roll Stuffed with Ricotta and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 plum tomatoes; olive oil; salt and pepper, freshly ground; 1 tablespoon fresh basil, finely chopped; salt; 18 slices eggplants; 5 ounces zucchini, carrots,string beans,broccoli,etc. diced; olive oil; egg yolk; 1 tablespoon parmesan cheese; 10 ounces ricotta cheese; 30 basil leaves; 1 tablespoon olive oil; 10 tablespoons cream

Servings: persons

6 plum tomatoes
olive oil
salt and pepper, freshly ground
1 tablespoon fresh basil, finely chopped
salt
18 slices eggplants
5 ounces zucchini, carrots,string beans,broccoli,etc. diced
olive oil
egg yolk
1 tablespoon parmesan cheese
10 ounces ricotta cheese
30 basil leaves
1 tablespoon olive oil
10 tablespoons cream

1
Salt eggplant slices and place under a weight to remove water (for 2-3 hours).
2
Dry with paper towels and grill.
3
In the meantime, saute the diced vegetables in a little oil.
4
When cool, add egg yolk and Parmesan cheese and mix together with ricotta cheese.
5
Place 2 Tbs of the ricotta and vegetable mixture on each eggplant slice, wrapping the eggplant around the mixture, and steam for about 10 minutes.
6
While the eggplant is steaming, make the basil sauce by mixing all of the ingredients in a blender.
7
Parboil tomatoes, peel, slice lengthwise, and discard seeds.
8
Marinate the tomatoes in a little olive oil, salt, pepper, and basil for an hour.
9
For each serving, arrange 3 eggplant rolls over a plate covered with basil sauce.
10
Garnish with the marinated tomatoes.

541

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 6 plum tomatoes, olive oil, salt and pepper, freshly ground, 1 tablespoon fresh basil, finely chopped, and more.

Yes, Eggplant Roll Stuffed with Ricotta and Vegetables 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!