Eggplant Roll Stuffed with Ricotta and Vegetables Recipe

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.

No additional tips available.

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

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.

Eggplant Roll Stuffed with Ricotta and Vegetables

How did you like this recipe?

Frequently Asked Questions