Eggplant rolls recipe
Author: Jackie Jackson
Recipe type: Meat free
- 1 medium eggplant, sliced lengthwise
- 1 cup ricotta
- ½ jar tomato based pasta sauce
- 1 tablespoon red wine (optional)
- 1 garlic clove, chopped
- Olive oil
- Black pepper
- Fresh herbs for garnishing
- Line a cookie sheet with absorbent paper.
- Preheat the oven to 400 degrees.
- In a large frying pan, heat about one eighth of an inch of olive oil.
- Fry the eggplant slices in batches.
- As each slice is cooked, lay it on the absorbent paper.
- Combine the ricotta, garlic and freshly ground black pepper in a bowl.
- Grease an oven dish - I simply wipe it with the oily absorbent paper.
- Place a spoonful of ricotta at one end of each eggplant slice.
- Roll each slice up and place in the oven dish.
- Bake for about ten minutes.
- Meanwhile using the same pan you used for the eggplant, heat the pasta sauce.
- Add wine, if using, and more black pepper.
- Serve the eggplant rolls with the sauce poured over and fresh herbs to garnish.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/eggplant-rolls/
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