Aubergine rolls stuffed with ricotta recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 313 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
153512 eggplant rolls stuffed with ricotta HERO

Preheat the grill to hot.

Salt the slices of aubergine on both sides and arrange them on kitchen paper to absorb the excess water.

Meanwhile, beat together the ricotta, and mint with a little seasoning. Carefully fold in the sundried tomato. Dry the aubergine using fresh kitchen paper and brush them with the olive oil on both sides. Season and grill in batches until lightly charred and golden brown. Remove and allow to cool before placing a tablespoon of the ricotta mixture in the centre of each aubergine slice.

Fold the aubergine around the ricotta and use a cocktail stick to secure well, making sure you place half a mint leaf at the seal and use the stick to secure it to the aubergine roll. Arrange stacked on plates and sprinkle the tops with the paprika.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 2 large eggplants (aubergines), sliced into 1cm thick slices
  • 100ml olive oil
  • 400g ricotta
  • 100g sun-dried tomatoes, finely chopped
  • 1tbsp mint, finely chopped
  • ½tsp paprika, to garnish
  • salt
  • pepper
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1298kj 313kcal 16%
  • Fat 25.8g 37%
  • Saturates 9g 45%
  • Sugars 7.2g 8%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 8g Protein 11.9g Fibre 6.6g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.