Eggplant Rolls
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 large eggplant (aubergine)
- 3 tablespoons olive oil
-
White bean and pesto puree
- 400 g cannellini beans, tinned (white bean or faziola 14oz)
- 2 tablespoons fresh ricotta cheese (8 teaspoons)
- 1 tablespoon pesto sauce
- 2 teaspoons lemon juice
-
Tomato Sauce
- 1 onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 1⁄2 cup white wine
- 700 ml tomato passata (24 fl.ozs. pureed tomatoes)
- 1 bay leaf
- 1⁄2 teaspoon sugar
directions
- To make the white bean and pesto puree - Rinse and drain the beans and then place them in a food processor with all the remaining ingredients. Blend until well combined. Set aside.
- To make the tomato sauce - Cook the onion in the oil over a low heat, until the onion is soft. Add all remaining tomatoe sauce ingredients and simmer until the sauce has thickened, stirring occassionally. Set aside.
- Preheat oven to 180°C / 350°F
- Cut the eggplant lengthways into 1 cm (1/2 inch) slices, then brush each slice with a little olive oil and grill (broil) on both sides until cooked through.
- When the eggplant is cool enough to handle, spread a tablespoon of the bean puree over each slice and roll up the eggplant, beginning at the narrow end.
- Place the rolls, seam side down, into an ovenproof dish. Cover the dish with foil and warm in the oven.
- To serve, ladle a puddle of the tomato sauce onto a serving plate, then place one or two eggplant rolls in the middle and top with a little extra white bean puree if desired.
- Decorate with some chopped parsley or small basil leaves.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free