Zesty Eggplant Roll-Ups with Creamy Ricotta and Spinach Recipe

Crafting delightful eggplant roll-ups can turn an ordinary dinner into a memorable culinary adventure.

Slicing and grilling these tender vegetables requires minimal effort but delivers maximum flavor.

Layers of ricotta and spinach create a luxurious filling that melts in your mouth.

Mediterranean-inspired ingredients dance together, promising a dish that feels both sophisticated and comforting.

Each bite transports you to a sunny Italian kitchen, where simple ingredients become something magical.

Vibrant colors and rich textures make this recipe a feast for both eyes and palate.

Come savor these irresistible roll-ups that will surely become your next kitchen triumph.

Flavor Variations For Eggplant Roll-Ups

• Vegan Veggie Rolls: Replace ricotta with cashew cream, use nutritional yeast instead of parmesan, and swap mozzarella for dairy-free cheese alternatives. Maintain the same cooking method for a plant-based version.
• Gluten-Free Mediterranean Style: Use zucchini slices instead of eggplant for a lighter option. Season with za'atar spice and use gluten-free tomato paste to accommodate dietary restrictions.
• Low-Carb Protein Boost: Substitute eggplant with thinly sliced grilled chicken breast. Add extra herbs like basil and thyme for enhanced flavor profile. Use Greek yogurt mixed with ricotta for added protein content.

Suggested Pairings For Eggplant Roll-Ups

• Mediterranean Feast Companion: Pair with crusty Italian bread to soak up the delicious tomato sauce and catch every creamy bite.
• Salad Symphony: Create a light Greek-style salad with cucumber, tomatoes, and feta to balance the rich, cheesy eggplant rolls.
• Wine Harmony: Select a medium-bodied red like Chianti or Sangiovese that complements the robust tomato and cheese flavors, enhancing the entire dining experience.
• Herb Garden Finale: Sprinkle fresh basil or parsley on top just before serving to add a bright, aromatic touch that lifts the entire dish's flavor profile.

Storage Advice For Eggplant Roll-Ups

• Store leftover eggplant roll-ups in an airtight container for up to 3-4 days. Keep them flat to prevent rolling from becoming soggy.
• Wrap individual roll-ups tightly in plastic wrap, then place in freezer-safe containers. Freeze for up to 2 months. Avoid freezing with fresh mozzarella, as it changes texture.
• Preheat oven to 180°C (350°F). Place roll-ups in a baking dish, cover with foil to prevent drying, and warm for 15-20 minutes until heated through.

FAQs

• Is this dish vegetarian?

Yes, the Eggplant Roll-Ups are completely vegetarian, featuring eggplant, spinach, ricotta, and mozzarella as the main ingredients without any meat.

• How difficult is this recipe to make?

This recipe is moderately easy, requiring basic cooking skills like slicing, sautéing, and baking. It involves several steps but doesn’t demand advanced culinary techniques.

• Can I use frozen spinach instead of fresh?

Absolutely! Just thaw the frozen spinach completely, drain excess water thoroughly, and chop it before mixing with the ricotta cheese mixture.

• What kind of cheese can replace ricotta if I don't have it?

Cottage cheese or mascarpone are excellent alternatives that will provide a similar creamy texture and mild flavor to the original recipe.

Why Eggplant Roll-Ups With Ricotta And Spinach Impress

• Quick and Simple Preparation: Minimal ingredients and straightforward steps make this recipe a breeze for home cooks of all skill levels, allowing anyone to create a delicious Italian-inspired dish with ease.
• Nutrient-Packed Veggie Delight: Loaded with healthy ingredients like eggplant, spinach, and ricotta, this recipe offers a nutritious meal that satisfies vegetable lovers and provides essential vitamins and minerals.
• Crowd-Pleasing Comfort Food: The combination of creamy cheese, tender eggplant, and rich tomato sauce creates a mouthwatering dish perfect for family dinners, potlucks, or casual gatherings with friends.
• Versatile Meal Option: Easily adaptable for vegetarian diets, this recipe can be served as a main course or appetizer, making it a flexible choice for various dining occasions and meal preferences.

Ingredients For Eggplant Roll-Ups With Ricotta

• Eggplant: A versatile vegetable that serves as the primary wrapper for the delicious roll-ups.
• Ricotta Cheese: A creamy and mild cheese that creates a smooth filling for the eggplant rolls.
• Spinach: A nutritious leafy green that adds flavor and texture to the ricotta mixture.

• Parmesan Cheese: A hard, salty cheese that enhances the richness of the ricotta filling.
• Mozzarella Cheese: A soft, stretchy cheese that provides a golden, melted topping for the dish.

• Canned Chopped Tomatoes, Tomato Paste: The base for a classic, flavorful tomato sauce.
• Shallot, Garlic: Aromatic ingredients that add depth and complexity to the tomato sauce.
• Olive Oil: A cooking oil used for roasting eggplant, sautéing vegetables, and adding flavor.
• Oregano: A dried herb that brings an herbal note to the tomato sauce.
• Salt, Pepper: Essential seasonings that balance and enhance the overall taste of the dish.
• Nutmeg: A warm, slightly sweet spice that complements the ricotta and spinach filling.

How To Make Eggplant Roll-Ups With Ricotta

Step 1: Roast Eggplant Slices

Crank up your oven to a toasty 180°C (350°F).

Trim the eggplant tops and slice them into delicate ¼ inch thick pieces.

Lay out the slices on a lined baking tray, give them a generous olive oil massage, and send them into the oven for 20 minutes until they’re perfectly tender.

Let them chill and cool down.

Step 2: Wilt Fresh Spinach

Fire up a frying pan with a splash of olive oil over medium heat.

Toss in the spinach and dance it around until it collapses completely.

Pull it off the heat and let it cool down.

Step 3: Create Zesty Tomato Sauce

Drizzle olive oil into the pan and sauté finely chopped shallots and garlic for a quick minute.

Pour in the chopped tomatoes and rinse the can with water to catch every last bit of flavor.

• Tomato paste
• Oregano
• Salt
• Pepper

Let the sauce bubble and reduce for 15 minutes.

Step 4: Whip Up Creamy Filling

Squeeze out excess liquid from the cooled spinach and chop it fine.

• Ricotta
• Parmesan
• Nutmeg
• Salt
• Pepper

Blend until silky smooth.

Step 5: Roll and Assemble

Spread a generous spoonful of ricotta mixture onto each eggplant slice and roll it up into cute little bundles.

Step 6: Bake to Perfection

Coat the bottom of a baking dish with ¾ of the tomato sauce.

Nestle the eggplant rolls into the sauce, drizzle remaining sauce on top.

Tear mozzarella and sprinkle over the dish.

Bake for 20-25 minutes until the cheese is golden and bubbly and everything is heated through.

Tips For Perfect Eggplant Roll-Ups

• Use a sharp knife to cut uniform 1 cm thick slices, ensuring even cooking and a professional presentation.
• Squeeze out maximum moisture from wilted spinach to prevent watery filling and maintain a creamy ricotta texture.
• Add nutmeg sparingly to enhance the ricotta's richness without overpowering the delicate flavors of eggplant and spinach.
• Spread sauce on the bottom and top of roll-ups to keep the dish moist and infuse additional flavor throughout baking.
• Select fresh mozzarella and high-quality parmesan for a more robust and authentic Italian taste experience.

Eggplant Roll-Ups with Creamy Ricotta and Spinach Recipe

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4.7 from 16 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Eggplant Roll-Ups blend Mediterranean flavors with silky ricotta and tender spinach, creating a delightful appetizer or light meal. Rich ingredients and simple techniques promise a delectable experience you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 eggplants (aubergines)
• 8.5 ounces (250 grams) fresh spinach
• 8.5 ounces (400 grams) ricotta cheese
• 1 ball mozzarella cheese

Sauce and Seasoning Ingredients:

• 15 ounces (400 grams) canned chopped tomatoes
• 1/2 tablespoon tomato paste
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• Salt and pepper (to taste)

Aromatics and Oils:

• 1 shallot
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon grated parmesan

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Instructions

1. Preheat oven to 180°C. Transform eggplants into thin, uniform slices approximately 1 cm thick. Distribute slices on a lined baking tray, generously coat with olive oil, and roast for 20 minutes until soft and pliable. Allow eggplant to cool completely.
2. In a skillet over medium heat, wilt spinach with minimal olive oil. Once completely collapsed, remove from heat and drain excess moisture thoroughly.
3. Create vibrant tomato sauce by sautéing shallots and garlic briefly. Pour in chopped tomatoes, rinse tomato can with water, and incorporate tomato paste. Season with oregano, salt, and pepper. Simmer sauce for 15 minutes, allowing flavors to concentrate.
4. Finely chop drained spinach and blend with ricotta, parmesan, nutmeg, salt, and pepper. Mix until ingredients are harmoniously combined and smooth.
5. Construct roll-ups by spreading a generous spoonful of ricotta mixture onto each eggplant slice. Carefully roll each slice, ensuring filling remains securely enclosed.
6. Coat bottom of baking dish with three-quarters of tomato sauce. Arrange eggplant rolls neatly, covering with remaining sauce. Strategically tear mozzarella and scatter across surface. Bake for 20-25 minutes until cheese melts and turns golden, and dish is thoroughly heated.

Notes

• Slice eggplant uniformly to ensure even cooking and consistent roll texture, preventing uneven baking or burning.
• Pat eggplant slices dry before brushing with oil to help them crisp and absorb seasonings more effectively.
• Drain spinach thoroughly to prevent excess moisture from making the ricotta filling watery and compromising the roll’s structure.
• Use fresh herbs like basil or parsley as optional garnish to enhance the dish’s vibrant flavors and add a fresh, aromatic touch.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 260 kcal
• Sugar: 5 g
• Sodium: 280 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 4 g
• Protein: 13 g
• Cholesterol: 40 mg