Amazingly delicious, healthy and addictive – all these are synonyms for this aubergine based dish that will make you wanting more. This dish is made in a couple of steps by preparing different components. But it is so worth it! Give it a try and you will not regret it!
There are three components that need to be prepared for this dish:
- Tomato sauce
Aubergines tend to have a certain bitterness to them as well s a lot of liquid. So slicing them, lining on a paper towel and sprinkling with salt will make them release their water after 10-15 minutes.
After 10-15 minutes, wipe the released water and get each slice covered with a little bit of flour. I have used rice flour that is not too sticky and it is quite easy to handle. It does not tend to create a too thick floury leyer.
You can buy premade tomato sauce or make one. I do it by cooking garlic and parsley shortly on a little bit of olive oil. Add canned tomatoes and season with a little salt, peppar and sugar. I usually add some thyme and oregano as well. Cook for about 10-15 minutes on medium heat until it thickens a little.
Filling is made by combining all the ingredients together.
And then all that is left is to assemble everything together and bake it until perfectly melty and delicious.
Adding some pine nuts and fresh basil leaves on top prior to baking quite adds to the taste in my opinion.
Once baked, try waiting for 10 minutes before serving it. It will make the rolls more homogeneous and nicer to eat. I know it is hard, but it is worth it.
I hope you will give it a try. And if you do, leave your comment here or tag me on Instagram. I would love to hear your impressions.
Ricotta Filled Aubergine Rolls
For the sauce
- 800 g tomatoes 2 cans
- 4 garlic cloves
- 2 tbsp parsley finely cut
- 1 tsp sugar
- 1 tsp oregano
- salt, pepper
For the aubergines
- 2 aubergines
- 2 tsp salt
- 4 tbsp rice flour or wheat flour
For the filling
- 500 g ricotta cheese
- 1 cup parmesan cheese grated
- 250 g mozzarella cheese
- 4 tbsp almonds roughly chopped
- ½ tsp oregano
- 2 tbsp olive oil
- a squeeze of lemon
- salt, pepper
- 2 tbsp pine nuts
- fresh basil leaves
- Mince garlic cloves and finely cut fresh parsley.
- Cook them shortly on a little bit of olive oil.
- Add the tomatoes and season everything with salt, pepper, oregano and sugar.
- Cook on medium heat for about 15 minutes or until sauce thickens slightly.
- Set aside.
- Slice the aubergines into 5 mm thin slices, line them on a paper towel and sprinkle with salt to release the excess water and bitterness.
- After 10-15 minutes, wipe the excess water out and get each slice coated in a little bit of flour.
- Cook the aubergines in a preheated pan with a little bit of vegetable oil. Turn when slightly browned, after a couple of minutes. When both sides are done, transfer the slices onto a plate covered with a paper towel that will soak the oil.
- Repeat the process with the rest of the slices.
- Place ricotta cheese into a bowl and add half of the grated parmesan cheese, roughly chopped almonds, olive oil, a squeeze of lemon juice, oregano, salt and pepper. Mix well.
- Cut mozzarella into sticks and place them on a paper towel that will soak the excess water.
- Put half of the sauce on the bottom of the baking dish that you are using.
- Take one aubergine slice and spread some ricotta on it covering only about half of the slice length. Take care to spread it on the wider half of the slice.
- Place one mozzarella stick on it and roll the slice.
- Place it into the baking dish and continue until you spend all the ingredients.
- Cover with the rest of the sauce.
- Sprinkle with the rest of the parmesan cheese. You can add some fresh basil leaves on top as well as pine nuts. This is optional, but beneficial.
- Cover it with aluminum foil.
- Bake in an oven preheated to 200 deg Celsius. After 30 minutes, remove the aluminum foil and bake for additional 20 minutes or until nicely browned on top.