Ricotta & Walnut Eggplant Rolls
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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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
- Place the sliced eggplants in a colander and sprinkle with kosher salt. Let sit and drain for 15 minutes.
- Rinse the eggplants well and pat dry with paper towels.
- 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.
- In a large skillet, add ½ inch vegetable oil and heat over medium heat until oil is hot.
- Dip the eggplant in beaten egg then into breadcrumbs and coat on both sides.
- 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.
- 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.
- Roll up pin-wheel style and repeat with remaining slices.
- Enjoy!