Eggplant slices cut lengthwise, brushed with oil and roasted until soft and pliable, rolled around a filling of ricotta with another cheese, garlic and herbs, and baked in a dish with a little tomato sauce.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Brush the vegetables generously with the olive oil and sprinkle the salt on top.
Pastry brush
3
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
4
Roast the vegetables in a hot oven (200°C / 390°F) 15–20 minutes, until the slices are soft and pliable.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
5
Let the eggplant slices cool a little.
6
In a bowl, mix the ricotta, cheese, garlic and basil for the filling.
Bowl
7
Place a spoonful of the filling at the end of each eggplant slice and roll it up.
Spoon / teaspoon (regular)
💡An eggplant slice that hasn't fully softened cracks when rolled: roast it until soft and pliable, and roll it while it's lukewarm.
8
Arrange the rolls seam side down in a baking dish and spoon a little tomato sauce over each roll.
Baking pan
9
Bake at 200°C (390°F) 15 minutes, until the cheese is bubbling.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
334calories
16 gprotein
9 gcarbs
26 gfat
● protein 19%● carbs 11%● fat 70%
Per serving (258 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Tomato sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 49 kcal per 100 g · More about Tomato sauce →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
