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    You are in: Home / Recipes / Eggplant (Aubergine) and Ricotta Rolls Recipe
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    Eggplant (Aubergine) and Ricotta Rolls

    Eggplant (Aubergine) and Ricotta Rolls. Photo by Tea Girl

    1/2 Photos of Eggplant (Aubergine) and Ricotta Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Ozzzie's Note:

    Delicious and easy vegetarian recipe. I char-grill fresh sliced eggplant using my George Foreman grill, but you can buy it ready made from the deli. I also find it easier sometimes to omit the thyme leaves and lemon rind and use instead a bottled dried mix of lemon, basil and thyme from the supermarket.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
    2. 2
      Heat oil in a fry pan over medium heat.
    3. 3
      Add onion and garlic, cook for about 3 minutes.
    4. 4
      Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
    5. 5
      Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
    6. 6
      Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
    7. 7
      Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
    8. 8
      Spoon sauce into baking dish and top with eggplant rolls.
    9. 9
      Cover and bake for approximately 25 minutes or until sauce is bubbling.

    Ratings & Reviews:

    • on August 02, 2010

      45

      this was really good. i think the only thing i'd change is to leave out the balsamic. I'll be perfectly honest, mine ended up as an eggplant ziti - everything mixed together, since my eggplants were very small. But, i would definitely make this again. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2009

      55

      This is so delicious! The flavours of this recipe go together so well. I only could find rather small eggplants so I made about half the filling with about 15 slices. I used one clove of garlic in the sauce. I couldn't find lemon thyme anywhere so I used regular thyme with the juice of a half of lemon. I served it on a bed of white rice. I will make this again for sure. Made for PAC Autumn '09.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant (Aubergine) and Ricotta Rolls

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.1
     
    Calories from Fat 184
    61%
    Total Fat 20.4 g
    31%
    Saturated Fat 11.2 g
    56%
    Cholesterol 65.8 mg
    21%
    Sodium 151.9 mg
    6%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.8 g
    23%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    lemon thyme

    eggplants

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