Eggplant Roll Stuffed with Ricotta and Vegetables

(3 votes)

6 plum tomatoes
olive oil
salt and pepper, freshly ground
1 tablespoon fresh basil, finely chopped
18 slices eggplant
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

Salt eggplant slices and place under a weight to remove water (for 2-3 hours). Dry with paper towels and grill.

In the meantime, sauté the diced vegetables in a little oil. When cool, add egg yolk and Parmesan cheese and mix together with ricotta cheese.

Place 2 tablespoons of the ricotta and vegetable mixture on each eggplant slice, wrapping the eggplant around the mixture, and steam for about 10 minutes.

While the eggplant is steaming, make the basil sauce by mixing all of the ingredients in a blender.

Parboil tomatoes, peel, slice lengthwise, and discard seeds. Marinate the tomatoes in a little olive oil, salt, pepper, and basil for an hour.

For each serving, arrange 3 eggplant rolls over a plate covered with basil sauce. Garnish with the marinated tomatoes.

This recipe serves: 4

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