Ingredients for 15 eggplant rolls
1 can peeled tomatoes with sauce
1-2 tbsps oil
2 cups ricotta cheese
2 tsps thyme
50 g feta cheese
a bunch of dill, chopped
salt and pepper, to taste
Trim the stem end of each eggplant. Slice them lengthwise using a mandoline or a sharp knife. The slices should be ¼-inch thick. Sprinkle them with sea salt on both sides and set aside.
Spray a frying pan with some oil. Add the eggplant slices and cook them on both sides – about 1 minute per side or until they get soft and easy to work with.
When all eggplant slices are cooked, set them aside in order to let them cool a little bit.
Meanwhile, add ricotta cheese, feta cheese, chopped dill and thyme in a bowl. Mash them using a fork. Add more salt if needed.
Start stuffing the rolls. Use 1 tbsp of cheese mix per roll.
Add peeled tomatoes with sauce in a casserole dish.
Place the rolls on top and squeeze them together.
Bake in oven for half an hour.
Serve these ricotta stuffed eggplant rolls hot with sour cream on top.