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Shopping ListRecipe: Eggplant Rolls with Fresh Ricotta and Thyme
Ingredients for 4 people
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- 2 Medium Eggplants Divided
- 4 tablespoons Extra Virgin Olive Oil Divided
- 1 clove Garlic Minced
- 1/2 cup Water
- 1 Tomato Chopped
- 3 teaspoons Fresh Thyme Chopped Divided
- 12 ounces Whole Milk Ricotta Cheese Drained
- 1/3 cup Parmigiano Reggiano Cheese Freshly Grated
- 3/4 cup Flour
Le Ricette
Eggplant Rolls with Fresh Ricotta and Thyme
PREPARATION TIME
0 min
0 min
TYPE
Appetizer
Appetizer
Ingredients for 4 people
2 Medium Eggplants Divided
4 tablespoons Extra Virgin Olive Oil Divided
1 clove Garlic Minced
1/2 cup Water
1 Tomato Chopped
3 teaspoons Fresh Thyme Chopped Divided
12 ounces Whole Milk Ricotta Cheese Drained
1/3 cup Parmigiano Reggiano Cheese Freshly Grated
3/4 cup Flour
Ingredients
Preparation 0 minutes preparation + 0 minutes cooking
Preheat oven to 350ºf.
slice 1-½ eggplants into ¼ inch slices lengthwise. Sprinkle with salt and drain in colander for 30 minutes. Set aside.
eggplant sauce: peel remaining ½ eggplant. cut into small cubes season with salt and place in colander for 30 minutes to drain.
heat 1 tablespoon of olive oil in a small sauce pan. Add garlic and sauté until garlic is translucent. Add the cubed eggplant, salt and pepper. Add water and cook until eggplant is very soft.
process the sauce mixture in a blender until smooth. Add chopped tomato and 1 tablespoon thyme. Makes approx 1-½ cups
mix ricotta cheese, parmigiano, remaining thyme, salt & pepper in a medium bowl. Set aside.
coat eggplant slices lightly with flour. Heat 2 tablespoons of olive oil in a large skillet over medium-high. Sauté eggplant slices until light brown. Remove eggplant and spread flat on level surface.
divide ricotta mixture evenly among eggplant slices. Begin at one end and roll. place rolls in 8x8 pyrex baking dish.
bake for 30-40 minutes or until golden brown and cheese is bubbly.
serve eggplant rolls with warm eggplant sauce. Drizzle with remaining olive oil and sprinkle with freshly grated parmigiano cheese.
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