Eggplant Involtini | Ricotta Stuffed Eggplant Rolls

Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce. 

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 😀

*recipe simplified and modified – inspired by  Alexandra Cooks 

Eggplant Involtini

Gourmandelle.com

Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Dishes

Cuisine Italian

Servings 15 eggplant rolls

Calories 95 kcal

Ingredients

  

1x2x3x

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

Instructions

 

• 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.
• 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 1tbsp 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 the oven for half an hour.
• Serve these ricotta rolls hot with sour cream on top. Heavenly! 😀

Nutrition

Calories: 95kcalCarbohydrates: 6gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 20mgSodium: 106mgPotassium: 231mgFiber: 2gSugar: 3gVitamin A: 228IUVitamin C: 4mgCalcium: 100mgIron: 1mg

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