Description
Savory Italian Eggplant Roll-Ups dance with creamy ricotta and zesty spinach, creating a Mediterranean masterpiece. Delicate layers of grilled eggplant embrace a spicy filling that will transport you straight to a charming Italian kitchen.
Ingredients
Scale
Main Ingredients:
- 2 eggplants (aubergines)
- 8.5 oz (250g) fresh spinach
- 8.5 oz (240g) ricotta cheese
- 1 ball mozzarella cheese
- 15 oz (400g) canned chopped tomatoes
Additional Ingredients:
- 1 shallot
- 2 cloves garlic
- 1 tablespoon grated parmesan
- ½ tablespoon tomato paste
- ½ teaspoon oregano
- 1 pinch nutmeg
- 3 tablespoons olive oil, divided
- 1 teaspoon red pepper flakes (optional)
Seasoning:
- Salt to taste
- Pepper to taste
Instructions
- Initiate the culinary process by heating the oven to 180°C (350°F). Meticulously slice eggplants into uniform quarter-inch thick planks, ensuring even cooking potential.
- Position eggplant slices on a lined baking tray, generously brushing with olive oil. Roast for approximately 20 minutes until the vegetable becomes tender and slightly caramelized. Allow to cool completely.
- Transform spinach into a delicate wilted state by sautéing in a skillet with minimal olive oil. Once completely softened, remove from heat and drain excess moisture thoroughly.
- Craft a vibrant tomato sauce by sautéing finely minced shallots and garlic. Incorporate chopped tomatoes, introducing water to capture residual tomato essence. Enhance with tomato paste, oregano, and red pepper flakes. Season judiciously and simmer until sauce achieves a rich, concentrated consistency.
- Prepare the filling by finely chopping the drained spinach. Blend ricotta, parmesan, nutmeg, salt, and pepper into a harmonious mixture, ensuring ingredients are evenly distributed.
- Construct roll-ups by spreading a generous spoonful of ricotta mixture onto each eggplant slice, carefully rolling into compact parcels.
- Create a foundational layer of tomato sauce in a baking dish. Nestle eggplant rolls atop the sauce, drizzling remaining sauce over the top. Artfully scatter torn mozzarella across the surface.
- Bake for 20-25 minutes, monitoring until mozzarella transforms into a golden, bubbling crown and the entire dish radiates warmth and appetizing aromas.
Notes
- Slice eggplant uniformly to ensure even cooking and consistent roll-up size.
- Pat eggplant slices dry before brushing with olive oil to prevent soggy texture and promote better roasting.
- Squeeze spinach thoroughly to remove excess moisture, preventing watery filling and maintaining rich ricotta consistency.
- Use fresh herbs and high-quality parmesan for enhanced flavor depth and authentic Italian taste.
- Allow roll-ups to rest for 5 minutes after baking to help them set and make serving easier.
- Serve with crusty bread or simple green salad to complement the rich, spicy flavors of the dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg