Eggplant Rolls

Total Time: 30 mins Difficulty: Beginner
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Eggplant Rolls

If you’re looking to wow your family this Festive Season, consider these eggplant rolls! They make a great appetizer or starter especially if you will be serving a four or five-course meal

Print Recipe

Eggplant Rolls

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: , , Recipe Keys: Cold Gluten Free Quick Meals Vegetarian
Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Cooking Temp: 200  C
Best Season: Suitable throughout the year

Ingredients

Main:

Topping & Garnish:

Method

Eggplant -

  1. Preheat oven to 200C/400F.
  2. Line a large baking tray with parchment paper.
  3. Brush eggplant slices with olive oil and season with salt and pepper. Arrange in a single layer and bake for 10-15 minutes, until eggplants are soft enough to roll. Allow to cool slightly.

Ricotta Walnut Filling -

  1. In the meantime, prepare the filling; In a large bowl, combine the ricotta, walnuts, garlic, basil and season with salt and pepper.

Cranberry Sauce -

  1. Place the cranberry sauce, maple syrup and balsamic vinegar in a bowl. Stir together and warm in the microwave or a small saucepan.

Assemble -

  1. Place 2 tablespoons of the ricotta filling closer the smaller end of each eggplant and roll up pin-wheel style. Repeat with remaining slices.
  2. Arrange the eggplant rolls on a serving platter or individual plates.
  3. Spoon over warm cranberry sauce and garnish with chopped walnuts and fresh basil.

  4. Enjoy!