Eggplant Rolls with Ricotta
by Editorial Staff
Uriel Stern’s eggplant rolls with ricotta are a great dish to spice up your meal.
Ingredients
For rolls:
- Large eggplant – 1 pc.
- Ricotta – 200 g
- Mozzarella or Dutch cheese – 50 g
- Olive oil – 50 ml
- Salt to taste
- Pepper to taste
For the sauce:
- Shallot – 0.5 pcs.
- Garlic – 2 cloves
- Canned tomatoes in their own juice – 400 g
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Olive oil – 2 tbsp
- Lemon juice – 1-2 teaspoon.
- Fresh green basil – 3-4 leaves
- Salt to taste
- Sugar to taste
Directions
- We immediately put a wide saucepan on the fire – let it warm up. Pour in olive oil.
- And quickly, quickly crush and chop the garlic finely.
- We send it to the stewpan. We mix.
- Take the shallots. Why exactly shallots? It makes the taste softer. Finely chop the onion.
- And we send the onion to the garlic. Stir, wait: we need to bring the onion and garlic to translucency, but not overcook.
- Add the tomatoes along with their own juice. You can whole, but it is more convenient already crushed. Stir, cover with a lid – let everything be stewed.
- We take the eggplant, cut off the stalk. We cut it lengthwise into thin slices, 3-4 millimeters each – no thicker needed.
- We put a frying pan on the fire, pour in the olive oil. Fry each slice on both sides. Please note: Eggplant will absorb a lot of oil. Don’t forget to add! You do not need to deeply fry the eggplants – let our slices become soft, slightly golden.
- While the eggplant is cooling, we check our sauce.
Add sugar – this is a must – and salt. - Add a dry mixture of basil and oregano, a couple of fresh green aromatic basil leaves. Stir clockwise, cover with a lid.
- Now let’s get down to our minced meat. We take a little mozzarella, rub it on a fine grater, add it to the ricotta. Salt a little and mix our cheeses.
- We proceed to a responsible procedure – we will stuff our eggplants.
Take the fried eggplant slice. We spread the cheese mixture on the widest part – generously, there is no need to save here – a tablespoon with a slide will be just right. - And we wrap our ricotta in eggplant like rolls are rolled.
- Let’s check our sauce. Try it: Add a little lemon juice and pepper.
- Stir for the last time and carefully place our stuffed eggplants in a saucepan. Let them stand a little, soak, make friends with a wonderful sauce.
- Sprinkle with the remaining mozzarella.
- Serving. Put the sauce on a plate, eggplant on it, and a little more sauce on top. The final touch: decorate the plate with a couple of fresh basil leaves, a pattern of evaporated balsamic vinegar.
Bon Appetit!
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