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While summer seems to be skipping the Netherlands this year, that doesn’t mean it can’t be summer on our plates! This Italian dish is based on a recipe from Delicious magazine and is simple, elegant and perfect for summer evenings (no matter the weather!).
These rolls are grilled eggplant slices, filled with soft and creamy ricotta and with a spicy tomato sauce on top. The grated pecorino adds a salty touch and the basil really gives this dish the smell of summer.
You can use zucchini instead of eggplant, substitute parmigiano for the pecorino or vary with a soft goat cheese for the filling. These rolls are delicious hot, lukewarm and cold and they make an easy appetizer or main dish (with some crusty Italian bread or simple pasta) too.
The original recipe calls for a sofrito; a mixture of glazed onion, celery and carrot. While I prefer making these rolls with that sofrito, I’ve also tried it without and can report that that’s a perfect shortcut when you’re short on time.
Like with most Italian dishes, the quality of the dish depends on the quality of the ingredients you use. So make sure to use your favorite olive oil, fresh ricotta and the most fragrant basil leaves.
Ingredients
- 3 medium eggplants
- 3 tablespoons olive oil
- 2 cloves of garlic, crushed
- salt and pepper, to taste
- 1 big cup (250 gr.) ricotta
- 1 cup (240 ml) spicy tomato sauce
- about 1.5 oz (40 gr.) pecorino
- basil leaves to garnish
- 1 onion
- 2 stalks of celery
- ½ big carrot
- 2 tablespoons olive oil
Instructions
- Cut the vegetables for the sofrito into little pieces (all about the same size). Gently fry the vegetables in the olive oil on a low heat for about 10-15 minutes.
- Cut the eggplant lengthwise into thin slices. Mix 3 tablespoons of olive oil with the crushed garlic and salt and pepper. Brush the eggplant slices with this garlic oil.
- Grill the eggplant slices on a hot grill pan (or under an oven grill) for about 8-10 minutes. Let cool a little and set oven temperature to 400F (200C).
- Mix the ricotta with the sofrito until well combined. Add a generous amount of salt and pepper.
- Spread some ricotta mixture on each eggplant slice and roll up. You may want to use a toothpick to secure.
- Place the eggplant rolls in an oven dish and spread the spicy tomato sauce on top. Leave in oven for 6-8 minutes, or until hot.
- Serve the rolls with a generous amount of freshly grated pecorino, a drizzle of olive oil and basil leaves.
- Serve straight away or keep covered for later use.
Notes
(based on a recipe from Delicious magazine)
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6 Comments
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Oh those little beauties do look good! I love eggplant any which way and this is a recipe I must try. A taste of summer, indeed:)
These eggplant rolls are so pretty and tempting!
I made these for dinner tonight. I kept the eggplant flat though and placed the filling between 2 slices of eggplant. I placed them on top of linguini and it was very light&good.
Great to hear that, Tiffani!
I absolutely love dishes like these. Nigella has a similar recipe in Bites and Forever Summer which I frequently turn to. I haven’t made them in a while so thanks for the reminder! I like how you have used ricotta in the filling – makes for a soft and creamy dish. Delicious!
I love those too! These zucchini rolls are based on that recipe: http://tlt-thelittlethings.com/2012/03/13/zucchini-rolls-with-goat-cheese/