You’ll fall in love with the flavours of these breaded eggplant rolls stuffed with ricotta, walnuts, basil and fresh greens! They make a delightful light lunch or snack and are also great as a dinner party appetizer or starter.  

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Ricotta & Walnut Eggplant Rolls

Author: Lorraine Cauchi Cooking Method: Frying Cuisine: Mediterranean cuisine Courses: Hearty Soups & Vegetables Dishes Recipe Keys: Egg Free Gluten Free Quick Meals Vegetarian

Best Season: Suitable throughout the year

Ingredients - Serves 10 Eggplant Rolls

• 2 2 Long 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, crushed

• 3 Eggs, beaten

• Dried Breadcrumbs for coating

• 1 Large Tomato, sliced not too thin

• Lettuce leaves, top soft part

• Kosher Salt

• Vegetable Oil for frying

Method

1. Place the sliced eggplants in a colander and sprinkle with kosher salt. Let sit and drain for 15 minutes.
2. Rinse the eggplants well and pat dry with paper towels.
3. In a large bowl, combine the ricotta, walnuts, garlic, basil and season with salt and pepper. Set aside in the fridge until ready to use.
4. In a large skillet, add ½ inch vegetable oil and heat over medium heat until oil is hot.
5. Dip the eggplant in beaten egg then into breadcrumbs and coat on both sides.
6. Fry eggplant slices in batches until golden brown on both sides. Remove from pan to drain flat on paper towels and leave to cool completely.
7. Place slices of eggplant on a tray and spread 2 tablespoons of the ricotta filling across each slice. Place a small lettuce leaf on top followed by a slice of tomato.
8. Roll up pin-wheel style and repeat with remaining slices.
9. Enjoy!