Thursday, February 18, 2016

Ricotta Stuffed Eggplant Rolls

Ingredients for 15 eggplant rolls

1 can peeled tomatoes with sauce
1-2 tbsps oil
2 cups ricotta cheese
2 eggplants
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.

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