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.
Ingredients
Scale
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
Instructions
- 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.
- In a skillet over medium heat, wilt spinach with minimal olive oil. Once completely collapsed, remove from heat and drain excess moisture thoroughly.
- 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.
- Finely chop drained spinach and blend with ricotta, parmesan, nutmeg, salt, and pepper. Mix until ingredients are harmoniously combined and smooth.
- Construct roll-ups by spreading a generous spoonful of ricotta mixture onto each eggplant slice. Carefully roll each slice, ensuring filling remains securely enclosed.
- 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