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Eggplant and ricotta rolls with herbs and sun-dried tomato sauce

Eggplant and Ricotta Rolls with Herbs and Sun-Dried Tomato Sauce

This Eggplant and Ricotta Rolls with Herbs and Sun-Dried Tomato Sauce is a flavorful, healthy dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant Rolls
  • 2 medium Auberginen (Eggplant) Thinly sliced
  • 1 cup Ricotta Creamy cheese
  • 1 bunch Frische Kräuter (Fresh Herbs) Basil, parsley, or thyme work beautifully
For the Sauce
  • 2 cups Getrocknete Tomatensauce (Dried Tomato Sauce) Homemade or store-bought
  • 2 tablespoons Olivenöl (Olive Oil) High-quality extra virgin recommended
For Seasoning
  • 1 teaspoon Salz und Pfeffer (Salt and Pepper) To taste

Equipment

  • oven
  • Grill
  • Baking Dish
  • mixing bowl

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C).
  2. Slice the eggplants into thin sheets, roughly 1/4 inch thick, and grill or bake for about 15 minutes.
  3. Combine ricotta, fresh herbs, salt, and pepper in a mixing bowl until well blended.
  4. Place a spoonful of ricotta filling at one end of each eggplant slice and roll tightly.
  5. Pour sun-dried tomato sauce over the assembled rolls.
  6. Bake for 25-30 minutes until bubbling and lightly golden brown.
  7. Remove from oven and allow to rest for a few minutes before serving.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Slice eggplant evenly for best results and consider experimenting with different herbs or cheese types for variety.

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