Eggplant Ricotta Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 m. Eggplant (s)
- 250 g ricotta
- 150 g parmesan cheese
- 3 tablespoon olive oil
- some oregano
- salt and pepper
- 6 tablespoon tomato sauce
Print Recipe
Pin Recipe Instructions
- Slice the aubergines lengthways and grill the slices on both sides.
- Mix the ricotta with 100 g parmesan, 1 tablespoon olive oil, oregano, salt and pepper. Brush the aubergine slices with it, roll up and fix with toothpicks.
- Grease a baking dish with the remaining oil and place the rolls in it. Pour tomato sauce over it and sprinkle with the rest of the parmesan. Bake in the oven preheated to 180 ° C for about 15 minutes.
- Tastes warm and cold.
- Tip: Fry 100 g of ham cubes in a pan until crispy and mix with the ricotta mixture.
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