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Ricotta Stuffed Eggplant Rolls | Eggplant Involtini

Ricotta Stuffed Eggplant Rolls | Eggplant Involtini

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 This is a vegetarian recipe for ricotta stuffed eggplant rolls in tomato sauce, also known as eggplant involtini. 

I made this ricotta stuffed eggplant rolls recipe a few days ago and I absolutely fell in love with it! I must be honest and say this was not entirely my idea. I saw this recipe on Pinterest and decided to give it a try. First, I thought it was going to be a bit complicated to make but I was wrong! It is super-easy and anyone can make it. Also, it will be a huge success at the dinner table – in my case, everyone loved it!

This  ricotta stuffed eggplant rolls recipe is one of those recipes that will convince even a non-veg that vegetarian recipes are delicious and very filling. Give it a try and let me know if you enjoyed it as much as I did :D

*recipe simplified and modified – inspired by Eggplant Involtini / Alexandra Cooks 

 Ricotta Stuffed Eggplant Rolls vegetarian recipe

Ricotta Stuffed Eggplant Rolls

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 15 eggplant rolls

Ricotta Stuffed Eggplant Rolls

Vegetarian recipe for ricotta stuffed eggplant rolls in tomato sauce, served with sour cream.

Ingredients

  • 2 eggplants
  • 2 cups ricotta cheese
  • 50g feta cheese
  • a bunch of dill, chopped
  • 1 can peeled tomatoes with sauce
  • 2 tsps thyme
  • 1-2 tbsps oil
  • salt and pepper, to taste

Instructions

  1. Trim the stem end of each eggplant. Slice them lengthwise using a mandoline or a sharp knife. The slices should be 1/4-inch thick. Sprinkle them with sea salt on both sides and set aside.
  2. 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.
  3. When all eggplant slices are cooked, set them aside in order to let them cool a little bit.
  4. Meanwhile, add ricotta cheese, feta cheese, chopped dill and thyme in a bowl. Mash them using a fork. Add more salt if needed.
  5. Start stuffing the rolls. Use 1tbsp of cheese mix per roll.
  6. Add peeled tomatoes with sauce in a casserole dish.
  7. Place the rolls on top and squeeze them together.
  8. Bake in oven for half an hour.
  9. Serve these ricotta stuffed eggplant rolls hot with sour cream on top. Heavenly! :D
http://gourmandelle.com/rulouri-de-vinete-cu-branza-ricotta-stuffed-eggplant-rolls/

 Ricotta Stuffed Eggplant Rolls vegetarian

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About Ruxandra

Freelance graphic/web designer and architecture student with a passion for nutrition, healthy eating and blogging. | Studenta la arhitectura si web designer cu o pasiune pentru nutritie, alimentatie sanatoasa si blogging.

3 comments

  1. This looks really really tasty! What a fun way to use a eggplant. I usually just steam them, so this is much more exciting!

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