Description
Sumptuous Italian Classic Eggplant Roll-ups with Spicy Ricotta and Spinach blend Mediterranean flavors into a delightful appetizer or main course. Crisp grilled eggplant wraps around zesty ricotta and fresh spinach, promising a satisfying culinary experience you’ll savor.
Ingredients
Scale
- 2 eggplants (aubergines)
- 8.5 oz (250g) fresh spinach
- 8.5 oz (240g) ricotta cheese
- 1 ball mozzarella cheese
- 15 oz (400g) canned chopped tomatoes
- 3 tbsps olive oil, divided
- 1 shallot
- 2 cloves garlic
- 1 tbsp grated parmesan
- ½ tbsp tomato paste
- ½ tsp oregano
- 1 pinch nutmeg
- 1 tsp red pepper flakes (optional)
- Salt to taste
- Pepper to taste
Instructions
- Preparation: Preheat oven to 180°C (350°F). Slice eggplants into quarter-inch thick planks, ensuring uniform thickness for consistent roasting.
- Roasting: Arrange eggplant slices on a lined baking tray, brush with olive oil. Roast for 20 minutes until tender and caramelized, then cool completely.
- Sauce Creation: Sauté shallots and garlic, add chopped tomatoes with water, tomato paste, oregano, and red pepper flakes. Simmer until sauce thickens and develops rich flavor profile.
- Filling Development: Wilt spinach in a skillet, drain excess moisture. Mix ricotta, parmesan, nutmeg, salt, and pepper with chopped spinach, creating a creamy, well-integrated filling.
- Assembly: Spread ricotta mixture onto each eggplant slice, carefully roll into compact parcels. Layer tomato sauce in baking dish, place eggplant rolls on top, drizzle additional sauce, and scatter torn mozzarella across the surface.
- Final Baking: Bake for 20-25 minutes until mozzarella melts into a golden, bubbling crown and the dish radiates appetizing warmth and depth of flavor.
Notes
- Slice Uniformly: Cut eggplant planks precisely at quarter-inch thickness to guarantee even roasting and consistent texture throughout the dish.
- Drain Spinach Completely: Remove all excess moisture from wilted spinach to prevent watery filling and maintain the roll-ups’ structural integrity.
- Season Gradually: Taste and adjust seasoning at each cooking stage, building layers of flavor in tomato sauce and ricotta mixture for depth and balance.
- Temperature Control: Watch eggplant and final dish closely during baking to avoid burning, ensuring golden-brown edges and perfectly melted cheese.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 299
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 36 mg