These Eggplant and Ricotta Rolls are a delightful and flavorful appetizer or side dish. With a rich filling of walnuts, sun-dried tomatoes, garlic, and basil, combined with creamy ricotta, these rolls are sure to impress your family and guests. Follow this easy recipe to create a delicious dish that’s perfect for any occasion.
Ingredients
- 1 eggplant
- 2 eggs
- 80 g (3 oz) walnuts
- 1 clove garlic
- 4-5 sun-dried tomatoes
- 10 basil leaves
- 100 g (4 oz) ricotta
- Salt and pepper to taste
- Olive oil for frying
Directions
Prepare the Eggplant:
- Slice the Eggplant: Slice the eggplant into thin, even slices.
- Salt the Eggplant: Sprinkle salt on both sides of the eggplant slices and let them drain in a colander for 10-15 minutes. This helps to remove excess moisture and bitterness.
Prepare the Filling:
- Toast the Walnuts: In a dry skillet, toast the walnuts over medium heat until fragrant, about 3-4 minutes. Let them cool and then chop them finely.
- Chop Ingredients: Finely chop the sun-dried tomatoes, garlic, and basil leaves.
- Mix the Filling: In a bowl, combine the chopped walnuts, sun-dried tomatoes, garlic, basil, and ricotta. Mix well and season with salt and pepper to taste.
Prepare the Eggplant Slices:
- Beat the Eggs: In a shallow dish, beat the eggs.
- Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Dip each eggplant slice into the beaten eggs and fry until golden brown on both sides, about 2-3 minutes per side. Transfer the fried eggplant slices to a plate lined with paper towels to drain any excess oil.
Assemble the Rolls:
- Add Filling: Place a spoonful of the ricotta mixture onto each eggplant slice and roll it up tightly.
- Secure the Rolls: Secure the rolls with toothpicks if needed.
Serve:
- Plate the Rolls: Arrange the eggplant rolls on a serving platter.
- Garnish and Serve: Drizzle with a little olive oil and garnish with extra basil leaves if desired. Serve warm or at room temperature.
Serving Suggestions
- Appetizer: Serve these eggplant rolls as an elegant appetizer at your next dinner party.
- Side Dish: Pair with a fresh green salad or a bowl of pasta for a complete meal.
- Snack: Enjoy as a tasty snack any time of the day.
Cooking Tips
- Eggplant Preparation: Make sure to salt the eggplant slices and let them drain to remove bitterness and excess moisture.
- Frying: Fry the eggplant slices in batches to avoid overcrowding the pan and ensure even cooking.
- Customizable Filling: Feel free to add your favorite herbs or a sprinkle of Parmesan cheese to the filling for extra flavor.
Nutritional Benefits
- Eggplant: Low in calories and high in fiber, vitamins, and minerals.
- Walnuts: Rich in healthy fats, protein, and antioxidants.
- Ricotta: Provides protein and calcium.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: Ensure the ricotta and other ingredients are certified gluten-free if needed.
Storage Tips
- Refrigerate: Store any leftover rolls in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat in a 180°C (350°F) oven until warmed through.
Why You’ll Love This Recipe
- Flavorful: The combination of eggplant, ricotta, and sun-dried tomatoes creates a rich and delicious flavor.
- Easy to Make: Simple steps and ingredients make this recipe accessible for all cooking levels.
- Versatile: Perfect as an appetizer, side dish, or snack.
Conclusion
These Eggplant and Ricotta Rolls are a wonderful addition to any meal. Their delightful combination of flavors and textures is sure to please everyone. Enjoy making and sharing this tasty dish with your loved ones. Bon appétit!