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

  1. We immediately put a wide saucepan on the fire – let it warm up. Pour in olive oil.
  2. And quickly, quickly crush and chop the garlic finely.
  3. We send it to the stewpan. We mix.
  4. Take the shallots. Why exactly shallots? It makes the taste softer. Finely chop the onion.
  5. And we send the onion to the garlic. Stir, wait: we need to bring the onion and garlic to translucency, but not overcook.
  6. 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.
  7. We take the eggplant, cut off the stalk. We cut it lengthwise into thin slices, 3-4 millimeters each – no thicker needed.
  8. 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.
  9. While the eggplant is cooling, we check our sauce.
    Add sugar – this is a must – and salt.
  10. Add a dry mixture of basil and oregano, a couple of fresh green aromatic basil leaves. Stir clockwise, cover with a lid.
  11. 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.
  12. 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.
  13. And we wrap our ricotta in eggplant like rolls are rolled.
  14. Let’s check our sauce. Try it: Add a little lemon juice and pepper.
  15. 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.
  16. Sprinkle with the remaining mozzarella.
  17. 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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