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Eggplant and ricotta rolls
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious vegetarian appetizer, ideal for summer.
Ingredients:
  • 1 large (about 600g) eggplant, thinly sliced lengthways into twelve 5mm-thick slices
  • 60ml (1/4 cup) olive oil
  • 240g fresh reduced-fat ricotta
  • 20.00 ml finely chopped fresh oregano
  • Salt & freshly ground black pepper
  • Fresh oregano leaves, to garnish
Instructions:
  • Preheat the grill on high. Place the eggplant on 2 baking trays and brush with half of the oil. Grill 1 tray of eggplant about 6cm from the heat source for 5-6 minutes until browned. Turn and brush with half of the remaining oil. Grill for an additional 2-3 minutes until tender. Transfer to a plate, cover with foil to keep warm. Repeat with the remaining eggplant and oil.
  • In a medium bowl, mix the ricotta and oregano, then season with salt and pepper. Spread the ricotta mixture evenly on the eggplant slices and roll them up. Place the eggplant rolls on serving plates and garnish with oregano leaves.

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