Ricotta Filled Aubergine Rolls
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!
Ingredients
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
Optional
- 2 tbsp pine nuts
- fresh basil leaves
Instructions
Sauce
- 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.
Aubergines
- 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.
Filling
- 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.
Assembly
- 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.