Print Options:

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

[adrotate group="2"] [adrotate group="4"]
Cooking Method
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Cooking Temp 200  C
Best Season Suitable throughout the year
Ingredients
    Main:
  • 2 Long 2 Eggplants, sliced lengthwise in 1/2-inch slices
  • 500g/2 Cups Ricotta Cheese
  • 3 Cloves Garlic, minced
  • ¾ Cup Chopped Fresh Basil
  • 100g/1 Cup Walnuts, finely chopped
    • Topping & Garnish:
  • 1 Jar (200g/7oz) Cranberry Sauce
  • 2 Tbsp Maple Syrup
  • 2 Tsp Balsamic Vinegar
  • Chopped Walnuts
  • Chopped Basil
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.
    4. Ricotta Walnut Filling -
  4. In the meantime, prepare the filling; In a large bowl, combine the ricotta, walnuts, garlic, basil and season with salt and pepper.
    5. Cranberry Sauce -
  5. Place the cranberry sauce, maple syrup and balsamic vinegar in a bowl. Stir together and warm in the microwave or a small saucepan.
    6. Assemble -
  6. Place 2 tablespoons of the ricotta filling closer the smaller end of each eggplant and roll up pin-wheel style. Repeat with remaining slices.
  7. Arrange the eggplant rolls on a serving platter or individual plates.
  8. Spoon over warm cranberry sauce and garnish with chopped walnuts and fresh basil.

  9. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/eggplant-rolls/