Description
Eggplant Roll-Ups with Creamy Ricotta and Spinach are a hearty, comforting vegetarian main dish made with tender roasted eggplant slices wrapped around a creamy ricotta-spinach filling, topped with rich tomato sauce and golden mozzarella.
Ingredients
• 2 medium eggplants (aubergines), sliced lengthwise 1 cm thick
• 15 oz (400g) canned chopped tomatoes
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• ½ tablespoon tomato paste
• ½ teaspoon dried oregano
• Pinch ground nutmeg
• 8.5 oz (250g) ricotta cheese
• 8.5 oz (240g) fresh spinach
• 1 ball mozzarella cheese, torn
• 1 tablespoon grated parmesan cheese
• 2 tablespoons olive oil + ½ tablespoon for sauce
• Salt and pepper, to taste
Instructions
1. Preheat oven to 180°C (350°F). Slice eggplants into 1 cm slices. Arrange on lined baking sheet, brush with olive oil, and bake for 20 minutes until tender. Cool slightly.
2. Heat ½ tablespoon olive oil in a skillet. Add spinach and cook until wilted. Cool, then chop finely.
3. In the same skillet, heat 1 tablespoon olive oil. Sauté shallot and garlic for 1 minute. Add tomatoes, rinse water, tomato paste, oregano, salt, and pepper. Simmer 15 minutes.
4. Squeeze excess moisture from spinach. In a bowl, combine ricotta, chopped spinach, parmesan, nutmeg, salt, and pepper.
5. Spread ricotta mixture on each eggplant slice and roll tightly.
6. Spread ¾ of tomato sauce in baking dish. Arrange roll-ups seam-side down, top with remaining sauce and mozzarella.
7. Bake 20–25 minutes until golden and bubbly. Serve hot.
Notes
– For best flavor, use whole-milk ricotta and fresh mozzarella.
– You can substitute spinach with chopped kale or Swiss chard.
– Add a pinch of red pepper flakes for a gentle heat.
– Make ahead by assembling the dish up to a day in advance, refrigerating, and baking before serving.
– To freeze, assemble up to the baking step, wrap well, and freeze for up to 2 months.
- Prep Time: 20
- Cook Time: 35
- Method: Baking
- Cuisine: American, Italian