Posted on
17 September 2012
by
ewfood
Eggplant & Ricotta Rolls
Ingredients
1fl oz. olive oil
9oz. Fresh ricotta cheese
1 large eggplant, peeled and sliced lengthways into 8
1 jar Ajvar or tomato pasta sauce
salt and pepper to taste
fresh basil as garnish
Servings
4
Preparation
-
Preheat the oven to 180 °C
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Cover the eggplant in olive oil and season it well, bake until it is well cooked
-
in a bowl season the ricotta generously
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Transfer the eggplant carefully to a serving plate
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Fill each slice with ricotta and fold in half, arrange the eggplants in a line on the serving plate
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Pour the ajvar or tomato sauce over the eggplant and season it generously with pepper
-
Add the fresh basil and serve
Cooks Note
Serves 4