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Baked Ricotta-Stuffed Eggplant Rolls

A recipe from the Good Food collection.


Baked Ricotta-Stuffed Eggplant Rolls
Baked Ricotta-Stuffed Eggplant Rolls
80 ml (2½ fl oz/⅓ cup) olive oil
1 brown onion, finely chopped
1 red capsicum (pepper), finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste (concentrated purée)
125 ml (4 fl oz/½ cup) dry white wine
2 × 400 g (14 oz) tins chopped tomatoes
1 teaspoon white sugar
2 eggplants (aubergines), about 600 g (1 lb 5 oz), cut lengthways into 5 mm (¼ inch)-thick slices
2 tablespoons lemon juice
75 g (2½ oz/¾ cup) grated pecorino cheese
oregano, to garnish 
Ricotta Stuffing
400 g (14 oz/1⅔ cups) fresh ricotta cheese
2½ tablespoons oregano, chopped
1 teaspoon finely grated lemon rind
¾ teaspoon freshly grated nutmeg
75 g (2¼ oz/¾ cup) grated pecorino cheese
1 egg, lightly beaten
40 g (1½ oz/¼ cup) pine nuts, toasted
2 tablespoons finely chopped rinsed and drained capers


Heat 1½ tablespoons of the olive oil in a heavy-based saucepan over medium–low heat. Add the onion and cook, stirring, for 8 minutes, or until softened. Add the capsicum and garlic and cook for 5 minutes.

Stir in the tomato paste and cook for 30 seconds, then add the wine, tomato and sugar. Increase the heat to medium and bring to the boil, then reduce the heat to low and simmer gently, stirring occasionally, for 1 hour, or until the sauce has reduced and thickened. Season to taste with sea salt and freshly ground black pepper. Keep warm.

Preheat the oven to 180°C (350°F/Gas 4). Heat a chargrill pan or barbecue hotplate to medium. Brush the eggplant slices with the remaining oil and season to taste. Chargrill in batches for 2 minutes on each side, or until golden and tender. Remove each batch to a plate and sprinkle with the lemon juice.

To make the ricotta stuffing, combine all the ingredients in a bowl and season to taste.

Lay the eggplant slices on a clean work surface. Divide the ricotta mixture among the wide ends of the eggplant slices, then roll each one into a firm roll. Place seam side down in a baking dish measuring about 28 × 19 × 6 cm (11¼ × 7½ × 2½ inches).

Spoon the tomato sauce over the eggplant rolls and sprinkle with the pecorino. Bake for 35 minutes, or until the cheese is golden and bubbling. Garnish with oregano and serve.


Main ingredient:
Cheese, Eggplant
Lunch, Dinner


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